usually prepared kasha with kjofte and I prepare it that way many times. I prepare kasha with chicken when I have chicken leftovers and my family loves it. Basically, kasha is prepared with fried flour and water, thickened to a roux consistency. And the best taste of kasha gives the garlic, I always use fresh garlic, it's the best.
Ingredients (for 2 people):
- 3 tbs flour
- cooking oil
- 1 flat tbs vegeta
- 5-6 chopped cloves garlic
- 1-2 tbs tomato sauce (or eventually ketchup)
- any kind of cooked chicken cut into small pieces
Preparation
- Pour cooking oil in a pot and when oil becomes hot, add the flour and stir with a wire. Stir constantly and be careful not to burn flour. Reduce temperature and stir until flour changes color to yellowish (3-4 minutes).
- Pour some water and continue to stir. Gradually add water and if kasha is too thick, add more water to dilute it. I never measure water so I can't tell you exactly how much water you need. Basically you need to make it look as in picture. Cook for several minutes until it thickens.
- Add vegeta (mixed spices with salt), chopped garlic and tomato sauce in the end. Add chopped chicken and leave to cook for 1-2 minutes.
- Serve immediately.
