Buckwheat kasha with roasted chicken

1. Grain Bowl
1. Heat dry skillet to medium high with EVOO and toast buckwheat for 5 mins when oil is hot, toss or stir every minute or so
2. Remove buckwheat and add 1 teaspoon of butter to skillet
3. Add mushrooms to skillet and lightly fry for a minute
4. Remove mushroom and set aside
5. Add buckwheat and stock to skillet and turn heat to high
6. Once it reached a rolling boil, add onions and turn heat down to medium high
7. Cover pan and let simmer for 7mins
8. After 7mins, add butter, black pepper and mushrooms with its juices to pan
9. Let simmer for another 8mins, adding just a little bit of water if necessary throughout simmer time
10. After 8mins, buckwheat would be al dente, taste it and if you want it softer, simmer for slightly longer

2. Chicken
1. Season chicken with soy sauce and sesame
2. Coast chicken with rosemary and black pepper
3. Place chicken into ziplock bag and add EVOO
4. Leave to season for 1hour or more
5. Airfry or bake in oven at 180 degrees for 15 to 17mins (depending on size of drumstick)
6. Leave chicken to rest for 1min before serving, this ensures that the chicken reabsorbs its juices