Seared Chicken Thighs w/Buckwheat, Smashed Cucumbers + Tajín Oil

Name: Seared Chicken Thighs w/Buckwheat, Smashed Cucumbers + Tajín Oil
Ingredients: ¼ cup [60 ml] Tajín Oil; 2 medium cucumbers (about 1 lb [450 g] total), washed; Olive oil; 1 cup [250 g] buckwheat groats, toasted or not; 10 sprigs parsley, roughly chopped; Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro); ¾ cup [180 ml] plain yogurt, Greek yogurt or traditional; 1 lemon (about 1½ oz [45 ml]), zest and juice; ¾ cup [180 ml] plain yogurt, Greek yogurt or traditional; ¾ cup [180 ml] plain yogurt, Greek yogurt or traditional; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Pinch of chili flakes (optional); 4 to 6 chicken thighs; Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro); Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro); Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro); Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro)

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

The angular mouthfeel of the buckwheat plays well with the crunch of the cucumber and against the crisp of the chicken thigh. Serve the buckwheat warm or chilled, depending on your preference. If you aren’t eating meat, the salad is a great lunch on its own or pairs well with an egg or fried tofu.

Ingredients

1 cup [250 g] buckwheat groats, toasted or not
Olive oil
2 medium <

Main course
Lunch
Gluten-free

Method

Bring a large pot of salted water to a rolling boil over high heat. Toss in the buckwheat groats and give the pot a stir. Return to a boil, lower to a simmer, and cook the grains until tender, 8 to 15 minutes.

Drain the groats, toss with a glug of Tajín oil, and set aside.

Trim the ends of the cucumbers and place on a cutting board. Using the widest knife (or frying pan) you hav