Welcome to a recipe that embodies the heart of comforting Eastern European home cooking! Today, we're making Oven-Baked Grechka with Chicken Tushenka. If you're new to these ingredients, you're in for a treat. Grechka, or buckwheat, is a nutty, wholesome grain that's a staple in many households, while tushenka is a savory canned stewed meat that brings incredible flavor and convenience. This dish is the ultimate one-pan wonder – incredibly easy to prepare, wonderfully satisfying, and perfect for a cozy weeknight dinner when you crave something delicious without the fuss.
Oven-baked grechka with chicken tushenka
Ingredients for Oven-Baked Grechka with Chicken Tushenka
- 200 g grechka (buckwheat groats)
- 500 g chicken tushenka (canned stewed chicken)
- 1 large onion
- 1 large carrot
- 1 teaspoon sweet ground paprika
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 2 tablespoons vegetable oil
- salt and pepper to taste
How to Make Oven-Baked Grechka with Chicken Tushenka
Dice an onion into small cubes and place the chopped onion in the baking dish.
Add aromatic spices to the onion.
Cut a large carrot into sticks.
To prepare this dish, you will need a deep, oven-safe baking dish and aluminum foil, or a roaster with a lid. Pour refined, odorless vegetable oil into the bottom of the dish, spreading it evenly across the bottom and up the sides. Dice an onion into small cubes and add it to the dish.
Add aromatic spices to the onion: sweet ground paprika, dried dill, and dried parsley. You can also add half a teaspoon of a Mediterranean herb mix, as it pairs well with chicken.
Cut a large carrot into sticks. Add the chopped carrot to the dish. In addition to carrots, you can also add celery root to this dish. Peel the celery root and chop it just like the carrot. A large handful of chopped celery root will be enough.
Thoroughly mix the vegetables with oil and spices, so that all the vegetable pieces are coated with oil.
Thoroughly mix the vegetables with the oil and spices to ensure all the pieces are evenly coated.
Place the chicken tushenka on top of the vegetables.
Pour the rinsed grechka into the dish over the tushenka and level it out.
Boil filtered water and pour it into the dish.
Layer the chicken tushenka (a type of canned stewed meat, a popular pantry staple in Eastern Europe) on top of the vegetables. It’s important to follow this order – vegetables first, then meat. If something goes wrong, the vegetables might burn first, but the tushenka will be safe! Use only boneless meat; if your canned meat has bones, I recommend removing them – the meat separates very easily.
Pour the grechka (roasted buckwheat groats, a common side dish in Eastern European cuisine) into a bowl, cover with cold water, rinse well, and drain using a sieve. Spread the rinsed grechka evenly over the tushenka in the dish. Add salt to taste. Keep in mind that the tushenka is already salty!
Boil some filtered water and pour it into the dish. Pour the water over a spatula to avoid creating holes in the grechka layer. You need enough water to cover the contents of the dish by about half an inch (1.5 cm). Important! Choose a dish that is deep enough; if you fill it almost to the brim, the water will boil and spill over during cooking!
Place the dish in an oven preheated to 180 degrees Celsius. Cook for 40 minutes.
Cover the dish with foil. Crimp the foil around the edges of the dish and poke a small hole in the top for steam to escape. Place the dish in an oven preheated to 180°C (350°F). Bake for 40 minutes.
Take the dish out of the oven, cover it with a towel, and let the grechka steam for 10-15 minutes.
Remove the dish from the oven, cover it with a towel, and let the grechka steam for 10-15 minutes to become fluffy. Then, remove the foil and stir everything together.
And there you have it – a warm, aromatic, and incredibly satisfying dish ready to be enjoyed! This Oven-Baked Grechka with Chicken Tushenka is more than just a meal; it's a hug in a bowl. For a truly authentic experience, serve it with a side of pickles or a simple cucumber and tomato salad to add a fresh, tangy contrast. Feel free to experiment by adding other vegetables like bell peppers or mushrooms. We hope this recipe brings a touch of Eastern European comfort to your kitchen. Enjoy every spoonful!
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