Buckwheat, chard and chicken stew

Ingredients for 10 servings:

• 500 g buckwheat
• 2 liters of water
• 100 ml oil
• 2 carrots
• 3 onions
• 500 g poultry (pigeon, quail, chicken, duck, goose, etc.)
• 750 g chard
• Soy sauce
• Salt and pepper from the mill
• possibly stock powder
• Ground elder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Place the buckwheat in a sieve, rinse briefly with cold water, and let it drain. Heat oil in a pan, add the buckwheat, and fry for about 5 minutes until a nutty aroma releases. Then pour in water and bring to a boil. Add salt or broth. Cover. Stir the mixture continuously. It should not become mush, but remain grainy. Cooking time: about 20 minutes. Now chop the onions and grate the peeled carrots. Remove only the stalks of the chard and cut them into pieces about 1 cm thick. Fry the onions and chicken in a little oil in a pan until well-tendered, season with salt and pepper, and add soy sauce if desired. Now add the carrots and chard and let everything cook for 2-3 minutes. Turn off the heat. Mix the chicken with the cooked buckwheat, add the chopped ground elder, and season the dish again.