Chicken with buckwheat and herb crust
540 g, (Buy 600g or 12 x small), fat trimmed
½ cup(s), (90g), rinsed
1 medium, lightly whisked
fresh flat-leaf parsley
2 tbs, finely chopped, plus extra leaves to serve
1 individual, finely shopped
1 tbs, lemon and herb
fresh lemon rind
1 tsp, finely grated
1 medium, cut into wedges to serve
- Preheat oven to 210°C. Line a baking tray with baking paper. Place chicken on prepared tray.
- Place buckwheat and 1 cup (250ml) water in a small saucepan over high heat. Bring to the boil, then reduce heat and simmer for 7-8 minutes or until water has evaporated and buckwheat is slightly firm. Drain excess water and set aside for 10 minutes to cool.
- Combine buckwheat, egg, parsley, shallot, mustard, dukkah and rind in a bowl. Season with salt and pepper. Press mixture evenly onto chicken. Bake, on high shelf, for 12-14 minutes or until golden and cooked through. Sprinkle with extra parsley. Serve with lemon wedges.