2. Heat a large frypan over medium-high heat with 3 tbsp oil. Slice and add onion. Dice and add chicken. Stir in 3 tsp each of smoked and ground paprika, 1 tsp oregano and 1 crushed garlic clove. Cook for 5 minutes until fragrant.
3. Dice and add tomatoes and zucchini. Add corn kernels. Cook for 5 minutes until softened.
4. Reduce heat to medium-low. Stir in cooked buckwheat and drained olives until well combined. Season to taste with salt and pepper.
5. Divide chicken and buckwheat among bowls. Garnish with chopped parsley and serve with lemon wedge.
Rinsing the buckwheat in cold water will prevent the grains from overcooking while it cools.
Red onion, 1
Chicken thigh fillets, 600g
Corn cob, 1
Sliced olives, 1/2 jar *
Parsley, 1/2 bunch *
Lemon, 1/2 *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, smoked & ground paprika, garlic (1 clove)