Flattened Chicken Thighs with Buckwheat Roasted Cauliflower

Mix the marinade ingredients (lime juice, orange juice, yogurt, 2 tbsp oil, chili, garlic, 1 tsp sugar, salt, pepper), then add the meats. Cover and refrigerate for 2-3 hours. Kis Kukta says: This is where the magic happens!

Preheat the oven to 450°F (230°C). Put the oil in a mixing bowl, mix with salt, and toss in the cauliflower. Pour onto a baking sheet lined with parchment paper and bake for 25 minutes. Kukta AI suggests: Keep an eye on it, you want it golden brown!

In a pot, bring two liters of water to a boil, add a quarter teaspoon of salt, and cook the buckwheat for 10 minutes. Drain, cool with cold water, and let it drip dry. Pro Tip: This ensures fluffy, not mushy, buckwheat!

Heat up a large skillet over medium heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Add a weight on top and cook for 5-6 minutes. Flip the chicken, weigh it down again, and continue cooking for another 20 minutes.

Mix the roasted cauliflower with the buckwheat and parsley, drizzle with olive oil and lime juice. Season with salt and pepper - YUM!