Chicken baked with buckwheat in the oven. Chicken stuffed with buckwheat in the oven Chicken with buckwheat in the oven easy recipes

A recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, and also a wide field for culinary imagination. You can endlessly complicate the dish by changing the composition of the filling to your taste. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.

Today we have a basic version without additives - chicken stuffed with buckwheat in the oven. The recipe with step-by-step photos will help you understand all the details and subtleties of preparation. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once: juicy chicken meat and a fragrant side dish.

• chicken 1 pc.
• mixture of ground peppers 0.5 tsp.
• garlic 1 tooth.
• ground sweet paprika 1 tsp.
• soy sauce 2 tbsp. l.
• tomato paste 0.5 tbsp. l.
• vegetable oil 0.5 tbsp. l.
• lemon juice 1 tbsp. l.

• buckwheat 1 tbsp.
• water 2 tbsp.
• salt 0.5 tsp.
• butter 20 g
• sunflower oil 2 tbsp. l.
• onions 1 pc.
• carrots 1 pc.

Chicken with buckwheat, baked in the oven

Chicken with buckwheat baked in the oven is a very easy to prepare and tasty dish. Buckwheat according to this recipe always turns out very crumbly and aromatic; if desired, you can add fried onions to it. You can use any parts of chicken, but from my own experience I can say that it turns out especially delicious with legs and thighs.

How to cook chicken with buckwheat, baked in the oven

I found this recipe on this site back in 2012 and for my taste this is the best buckwheat porridge recipe. It’s delicious, takes minimal time to prepare, and the results are amazing. Thank you so much for the wonderful recipe!

Oh... there's a mistake. For one glass of buckwheat - 2 glasses of water with a quarter!

True, my recipe turned out a little dry. But in general it’s delicious.

I forgot to say - THANK YOU for the recipe.

My husband and I just devoured this AMAZING DEAL. After reading the comment that the buckwheat turns out dry, I poured 2 and a quarter cups of water into 1 glass. I did it under foil for 1 hour, then I removed the foil and noticed that there was liquid in the buckwheat. I turned down the oven and simmered the chicken again without foil. Yes, still. I didn’t skimp on the butter! It turned out to be the most tender porridge and buttery! Because We are from Altai and have real butter - you can simply eat it “off the knife”.

It turned out delicious. Thanks for the recipe.

Simply great! What kind of buckwheat is dry? It was boiled, steamed, and soaked in chicken juice. mmmmmmmm delicious!

Let's try it now :-)

Buckwheat turns out very tasty, just like chicken, and buckwheat cannot be dry under the foil.

To be honest, the comments surprised me. What will this buckwheat look like after an hour of cooking?
I also made this dish, but first the thighs were baked, and only then I added buckwheat with vegetables. Everything was perfectly prepared.

The buckwheat is terribly dry... Although I did everything exactly according to the recipe. More water is needed. And so - I know better and simpler ways to spoil food.

Wonderful simple recipe! Delicious!

aaaaaffiiiggeenoo

AAAAH, SO COOL. I WILL GO SOON TO DO THIS! THANK YOU!

please tell me, if there is no lid and there is no foil at home, what is the best way to do it then?

Thanks for the recipe. It turned out very tasty and without any problems. Nourishing, tasty and beautiful. Super!

Yes, the recipe is good. Baked buckwheat is much tastier and more aromatic than cooked in the traditional way. Thank you.

The recipe is just great, I gave it to my mother as a gift)) she really liked it)))))((((but I didn’t take a photo; the camera was broken)

I prepared this dish today. No hassle, quick, and quite tasty.

the recipe is just SUPER =) my husband is delighted) I didn’t expect this from me - I’m far from a cook*

Buckwheat with chicken in the oven - 5 recipes

Using familiar products, you can create a lot of delicious dishes. Buckwheat with chicken in the oven is prepared in different ways. By changing your cooking tactics, you can enjoy a new delicious dish every day: serve it under a crust of cheese, make the most tender stuffed chicken, serve it like a merchant, or simply bake it in the oven.

Buckwheat with chicken in the oven - step-by-step recipe

During baking, chicken juice soaks the buckwheat, making it juicy and tasty. And according to this recipe, chicken meat comes out with a delicious cheese crust.

Ingredients:

• onion – 1 head;
• chicken drumstick – 1000 g;
• sunflower oil;
• sour cream – 270 ml;
• hot salted water – 370 ml;
• cheese – 170 g;
• buckwheat – 2 cups;
• garlic – 5 cloves;
• khmeli-suneli;
• salt.

Preparation:

1. Turn the oven on to 180 degrees in advance.
2. Rinse buckwheat with water. Dry.
3. Grease a baking sheet with oil.
4. Distribute the cereal.
5. Peel and chop the onion and garlic.
6. Cover the sliced ​​buckwheat.
7. Rub the chicken with seasoning. Place on a baking sheet.
8. Coat chicken with sour cream.
9. Pour in boiling water.
10. Grate the cheese on a fine grater. Sprinkle sour cream on top.
11. Place in the oven.
12. Serve after an hour.

Cooking with cheese crust

If you want to prepare a delicious dish quickly and without hassle, this is the recipe. Cereals soaked in chicken juice have a particularly delicate taste, and the cheese crust will retain all the healthy and nutritious ingredients contained in the products.

Ingredients:

• cheese – 370 g;
• mayonnaise – 200 ml;
• chicken - medium carcass;
• garlic – 5 cloves;
• buckwheat – 2 cups;
• bulb;
• salted boiling water – 2 cups;
• sour cream – 200 ml;
• hops-suneli - 1 teaspoon.

Preparation:

1. Turn on the oven, selecting a temperature mode of 180 degrees.
2. Use a silicone brush to grease the baking sheet, dipping it in oil.
3. Wash the buckwheat and place it on a baking sheet.
4. Chop the onion.
5. Chop the garlic.
6. Sprinkle the chopped produce onto the cereal.
7. Cut up the washed chicken.
8. Place on buckwheat.
9. Sprinkle with suneli hops.
10. Mix sour cream with mayonnaise. Distribute over meat.
11. Pour boiling water over it.
12. Grate the cheese on a coarse grater.
13. Sprinkle on top of chicken.
14. Place in the oven.
15. After an hour, a beautiful golden-colored crust will form on the surface. The dish can be taken out.

Chicken stuffed with buckwheat, baked in the oven

The simplest products will take on an original flavor thanks to chicken stuffed with buckwheat. The carcass takes on a festive look, and the filling, combined with vegetables, will turn out juicy and crumbly.

Ingredients:

• sour cream – 220 g;
• chicken – 1 -1.3 kg;
• buckwheat - 1 cup;
• dill;
• onions – 2 pcs.;
• carrots – 1 pc.;
• garlic – 6 cloves
• salt;
• pepper.

Preparation:

1. Boil buckwheat.
2. Preheat the oven (190 degrees).
3. Remove the skin from the onion and chop it.
4. Grate the carrots.
5. Chop the garlic.
6. Place onions and carrots in a frying pan and simmer.
7. Mix with buckwheat.
8. Mix sour cream with garlic.
9. Rinse the carcass, sprinkle with salt and pepper. Cover with sour cream sauce.
10. Place the filling inside.
11. Use toothpicks to secure the skin.
12. Cook for an hour and a half.

For the perfect taste, opt for a steamed or chilled carcass. This meat has a more tender texture, which is preserved in ready-made food.

Large birds weighing more than 1.5 kg should not be taken, they will be too fatty and tough.

Like a merchant

Chicken baked with buckwheat in the oven according to this recipe turns out especially crumbly. This appetizing and satisfying dish is very easy to prepare, and the result will please all family members.

Ingredients:

• chicken fillet – 750 g;
• water – 3 glasses;
• buckwheat – 600 g;
• vegetable oil – 5 tbsp. spoon;
• onion – 3 heads;
• tomato paste – 3 tbsp. spoons;
• carrots – 3 pcs.;
• garlic – 2 cloves;
• salt;
• black pepper.

Preparation:

1. Wash the fillet and dry it using a paper towel.
2. Remove foreign impurities from the cereal. Rinse. The water needs to be changed several times. As a result, the liquid should remain transparent.
3. Drain the water. Place buckwheat on a paper towel. Dry.
4. Cut the carrots into thin strips.
5. Remove the husks from the onions and cut into large pieces.
6. Cut the chicken into small pieces.
7. Heat a frying pan, add oil. Fry the fillet, add salt and sprinkle with pepper.
8. When a golden crust appears on the meat, add onion and fry.
9. Add carrots.
10. Place the roast in a heat-resistant container.
11. In a bowl, stir water with tomato paste and salt. Pour over meat.
12. Place buckwheat and chopped garlic. Mix.
13. Place in the oven. 180 degree mode.
14. Serve after an hour.

Stuffed chicken with buckwheat and mushrooms

The taste of the chicken depends on the marinade in which the meat must be kept. If possible, leave the product in the marinade overnight. Chicken stuffed with buckwheat is a good option for a holiday table or dinner in a relaxed family atmosphere.

Fragrant buckwheat with chicken in the oven: step-by-step recipe

Even your favorite dishes sometimes become boring. In such cases, you can make your own adjustments to the recipe or prepare the food in a slightly different way. Let's take regular buckwheat and chicken. You can cook the porridge and fry the meat separately, but it is much better to combine the products together, supplement them with juicy vegetables and aromatic spices, and then bake in the oven. Soaked in chicken broth and vegetable juice, the porridge turns out especially tasty and appetizing.

Step-by-step recipe for buckwheat with chicken in the oven

I’ve never thought about whether it’s possible to cook buckwheat in any other way than cooking it in a pan on the stove. My interest in creating dishes in the oven is growing every day, so I decided to see if there were recipes for cooking aromatic cereals adapted for this wonderful kitchen assistant. As it turns out, there are such options, and in large quantities. One of them has already been repeatedly tested by my household and is included in the list of favorite dinner dishes.

• 4 chicken drumsticks;
• 300 g buckwheat;
• 2 onions;
• 1 carrot;
• 200 ml water;
• 1.5 tbsp. l. sunflower oil;
• dried herbs - to taste;
• salt - to taste.

Rinse the chicken drumsticks.

Chicken drumsticks can be replaced with thighs or pieces of any other chicken parts.

Chop vegetables the way you prefer

On a vegetable “cushion”, buckwheat will be more aromatic and juicy

Distribute the cereal evenly over the entire surface of the vegetable layer

If the drumsticks are small, the amount of product can be increased

To make the dish cook faster, pour boiling water over the buckwheat.

The dish turns out beautiful, very tasty and satisfying

Video: baked chicken legs with buckwheat

It turns out that the combination of buckwheat and milk, beloved by many, is not at all good for health, and more often than not, even harmful. Therefore, it is better to cook porridge with other additives.

Each housewife has her own secrets for cooking chicken with buckwheat in the oven. I am sure that soon, thanks to the comments on this topic below the article, my cookbook will be replenished with new options for this wonderful dish. Bon appetit to you and your family!

The combination of buckwheat and chicken is nourishing, tasty and healthy. If you bake these products together in the oven, you will get an excellent nutritious lunch option. Buckwheat with chicken in the oven always turns out juicy and tender.

Sour cream will add special tenderness to the treat. 2 large spoons will be enough. Other ingredients: half a large carrot, 620 g chicken, 1 tbsp. buckwheat, onion, 2 tbsp. filtered water, salt, spices.

1. To make the dish with the most intense, bright taste, you should first sauté all the chopped vegetables in butter. If you don't have time for this step, you can use them raw.
2. The buckwheat is washed well, combined with frying and placed in an oven dish. The dishes should be deep enough.
3. Chicken pieces are washed and rubbed with spices. Next, they are laid out tightly on top of the cereal with vegetables.
4. The ingredients are poured with salted water and sour cream.
5. The dish is cooked for 40 minutes at medium temperature in the oven.

Among the seasonings for the treat under discussion, for example, a mixture of colored peppers and suneli hops would work well.

Cooking with cheese crust

We can say that the crust of hard cheese plays the role of foil here - it prevents the juices of the dish from evaporating. Ingredients: medium chicken carcass, cheese to taste, 2 tbsp. buckwheat, a couple of large spoons of sour cream and the same amount of mayonnaise, garlic to taste, 60 g of hard cheese, salt, onion.

1. All washed cereals are immediately poured into an oiled pan.
2. Place fresh onion cubes and crushed garlic on top.
3. Next, lay out the salted pieces of chicken.
4. The products are generously coated with a mixture of mayonnaise and sour cream.
5. 2-2.5 tbsp is poured on top. hot salt water.
6. All that remains is to generously sprinkle all the products with grated cheese and bake the treat for about 70 minutes at medium temperature.

You can choose any aromatic herbs for the dish under discussion according to your taste. For example, Italian chicken mixture.

Stuffed chicken in the oven

Today there are many filling options for stuffed chicken. But buckwheat comes first on the list of the most satisfying, tasty and at the same time economical. Ingredients: 1 chicken, clove of garlic, 2 large spoons of soy sauce, half a glass of vegetable oil and a piece of butter, onion, 2 tbsp. filtered water, a mixture of peppers, a large spoonful of lemon juice and tomato paste, carrots, 1 tbsp. Greek How to prepare chicken baked with buckwheat in the oven according to this recipe is described below.

1. First, the bird is rubbed with a mixture of soy sauce, vegetable oil, freshly squeezed lemon juice, chopped garlic and colored peppers. Let it sit at room temperature for a couple of hours.
2. Buckwheat porridge is cooked according to the chosen recipe. The product is prepared in salted water. At the very end, butter is added to make the cereal more crumbly.
3. Vegetable frying is prepared separately. Fried vegetables are combined with ready-made buckwheat porridge.
4. All that remains is to stuff the marinated chicken carcass with the filling. The hole is sewn up with thread. You can use both culinary and regular thread.
5. The bird is baked in a heat-resistant form for about 90 minutes in a hot oven. It is placed in the mold with the breast up and wrapped in foil.

If you want to get chicken with a crust, then 15 minutes before the dish is ready, you can remove the shiny coating from the carcass. No additional side dish is required for the treat.

Like a merchant

This recipe produces a kind of “buckwheat pilaf.” During the baking process, the cereal is soaked in poultry juices, making it especially tender and aromatic. Ingredients: 1 glass of buckwheat, 2 times more hot filtered water, 420 g of chicken fillet, large carrots and onions, garlic, 2 large spoons of ketchup, a piece of butter, any dry seasonings.

1. Small pieces of chicken are fried well in any fat. First, only the meat is cooked, and then along with chopped vegetables. You can immediately add crushed garlic to the frying.
2. The cereal is carefully sorted and washed.
3. The roast is placed in a heat-resistant form. Pieces of poultry are distributed on top. There is no need to mix products.
4. You can sprinkle the ingredients with nutmeg and any chicken seasoning.
5. Ketchup is diluted in hot water. The liquid is salted and poured into the mold.
6. The food will be cooked until all the water has boiled away.
7. Melted butter is added to the resulting dish. Only after this the ingredients are mixed.

You can complement the dish with a variety of vegetables. For example, not only onions and carrots, but also red sweet peppers.

Stuffed chicken with buckwheat and mushrooms

You can add not only buckwheat, but also champignons to the filling for stuffing a whole bird carcass. You will need to take 220 grams of mushrooms. Other ingredients: chicken carcass, 1 tbsp. dry buckwheat, onion, any seasonings, carrots, salt.

1. First, the chicken is washed well not only outside, but also inside. When the carcass is dry, it is rubbed with salt and any seasonings. Under cling film in the cold, the chicken will marinate for a couple of hours.
2. At this time you can prepare the filling. Boil buckwheat in salted water. As a result, it should be slightly undercooked.
3. Onions and carrots are fried in hot oil. When the vegetables become soft, pieces of mushrooms are added to them. Together, the ingredients are fried for another 8-9 minutes.
4. Mushrooms and vegetables are mixed with ready-made buckwheat.
5. The filling is placed in the marinated carcass. The hole is secured with toothpicks.
6. Cook chicken stuffed with buckwheat in the oven for 70-90 minutes.

Periodically, the bird needs to be watered with the secreted fat. If the housewife is not confident in the quality of her oven, you can play it safe with foil or a baking sleeve.

A recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, and also a wide field for culinary imagination. You can endlessly complicate the dish by changing the composition of the filling to your taste. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.

Today we have a basic version without additives - chicken stuffed with buckwheat in the oven. The recipe with step-by-step photos will help you understand all the details and subtleties of preparation. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once: juicy chicken meat and a fragrant side dish.

Ingredients

• chicken 1 pc.
• mixture of ground peppers 0.5 tsp.
• garlic 1 tooth.
• ground sweet paprika 1 tsp.
• soy sauce 2 tbsp. l.
• tomato paste 0.5 tbsp. l.
• vegetable oil 0.5 tbsp. l.
• lemon juice 1 tbsp. l.

For filling

• buckwheat 1 tbsp.
• water 2 tbsp.
• salt 0.5 tsp.
• butter 20 g
• sunflower oil 2 tbsp. l.
• onions 1 pc.
• carrots 1 pc.

How to cook chicken stuffed with buckwheat in the oven

1. First you need to marinate the bird. If you have frozen, defrost it in the refrigerator or at room temperature (but not in water!). I have a large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, I removed the coccygeal gland - it can give off an unpleasant odor when baked.
2. 
   For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic, passed through a press (no need to add salt, since soy sauce itself is quite salty). Rub the chicken thoroughly on all sides and set aside to marinate at room temperature. If you don’t have any of the ingredients or don’t have enough time to prepare a complex marinade for chicken, you can simply rub it on all sides with salt, pepper and grease with sour cream or homemade mayonnaise
3. 
   While the meat is marinating, it's time to prepare the filling. First I cooked buckwheat porridge. I sorted through and washed the cereal, poured it into boiling, lightly salted water. Cooked for 20 minutes until fully cooked. I added a small piece of butter to the prepared buckwheat porridge for flavor and crispness.
4. 
   I prepared the frying separately. Sauteed diced onions in vegetable oil. Then I added carrots, chopped on a coarse grater, to the pan and fried for another 5-7 minutes until golden brown.
5. 
   I combined and mixed the buckwheat porridge and roast, and adjusted the amount of salt to taste. The result was a crumbly filling.
6. 
   All that's left is to stuff the chicken. I stuffed it quite tightly, since the porridge is already completely prepared and will not swell during baking. For a 2-kilogram chicken, all the filling was used, without any residue.
7. 
   I sewed up the hole with a needle and thread - you can use a special culinary thread, or you can use regular white thread.
8. 
   Place it in a heat-resistant form with the breast side up. Covered the top with foil in case the chicken stuffed with buckwheat starts to brown too much in the oven. I brushed the top with the remaining marinade. I sent it to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. Readiness is checked simply: you need to pierce it with a knife to the bone, if clear meat juice is released, then the bird is ready.
9. 
   Then I removed the foil, poured over the juice and baked for another 15 minutes until the chicken was nicely browned (I only wrapped the wings so they wouldn’t burn).
10. Appetizing, juicy and very tasty chicken stuffed with buckwheat is ready. All that remains is to remove the threads, and you can serve it to the table immediately in the heat of the heat with fresh vegetables and herbs. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon appetit!

Calories: 1044
Proteins/100g: 9
Carbohydrates/100g: 12

Many people love buckwheat, today I suggest you prepare a full-fledged buckwheat dish in the oven, adding chicken and some vegetables to the porridge - you’ll get a complete lunch or breakfast right away. Cooking this buckwheat is a pleasure; just put all the ingredients in a heat-resistant container and put it in the oven. We do not use oil in the recipe, except perhaps one drop to pre-prepare the onions. We will also need pre-cooked chicken broth. If you wish, you can add various vegetables, spices and herbs. If you wish, replace the chicken breast with fattier parts of the bird - steaks, hams, drumsticks. Chicken with buckwheat in the oven is served in addition to vegetable salad. I have prepared the most delicious recipe for you, be sure to use it. Be sure to check it out.

- buckwheat – 1 glass,
- chicken broth – 2 cups,
- chicken fillet – 270 gr.,
- onion – 1 pc.,
- salt, pepper, dry garlic - to taste,
- dry vegetables - optional
- vegetable oil – 1 tsp.

How to cook at home

Prepare the onion - peel the head and rinse, cut the onion into small cubes. Heat a non-stick frying pan, literally pour in a spoonful of vegetable oil, transfer the sliced ​​onions into the frying pan, and sauté the onions for 7-10 minutes over medium heat.



Rinse the buckwheat several times in clean cool water, then dry the buckwheat and heat it in a dry frying pan. Transfer the hot buckwheat into a convenient deep bowl.



Rinse and dry the chicken fillet, trim off any fatty layers and film. Cut the chicken fillet into small pieces and add the fillet to the buckwheat.





Add salt and pepper to the chicken and add dry vegetables if desired.



By this time the onions have already reached readiness, transfer the onions to the buckwheat and chicken. Mix all ingredients, add any vegetables if desired.



Prepare a heat-resistant form - transfer buckwheat and chicken into the form. I think you will be interested in watching.



Pour two cups of hot broth over the buckwheat and seal the pan with foil. Preheat the oven to 180 degrees. Place the pan with buckwheat in the oven and bake for 25-35 minutes. Then leave the buckwheat to cool in the oven for 10-15 minutes, then serve.





Enjoy your meal!

chicken with buckwheat in the oven

Chicken with buckwheat in the oven

In my opinion, this dish is universal, it can be used both on weekdays and for the holiday table. Can be given to both adults and children. If you are going to give it to small children, then the seasonings included in this recipe should still be excluded. The dish turns out healthy and satisfying.

This dish will keep you from freezing and despairing even on the coldest day. And here is the recipe itself.

And here is the recipe itself.

Ingredients:

• Buckwheat 1 cup; (make your own food calculations based on the number of people).
• Water 1 glass;
• Chicken meat;
• Sour cream;
• Any hard cheese;
• Seasoning for chicken;
• Salt;
• Vegetable oil for lubrication.

Cooking chicken with buckwheat in the oven

1. Lightly grease the baking dish with vegetable oil.

2.Rinse buckwheat and place in a mold.

3. Peel the onions, wash them, chop them finely and distribute them on the surface of the buckwheat. Now we prepare the chicken: cut it into pieces, rub it with seasoning (I used suneli hops + added a little ground coriander + a little more salt).

You can use any poultry seasoning or your favorite seasonings that you usually use to cook chicken. Place the prepared chicken pieces on the onion.

4. Coat the pieces with sour cream on top.

5. Very carefully pour one glass of salted hot water around the edges of the baking dish. Add salt to taste, but be careful not to oversalt.

6. Now put the pan with buckwheat and chicken in the oven for 60 minutes. Temperature 200 degrees.

7. While our buckwheat with chicken is cooking, grate the cheese on a coarse grater. Let's leave it aside for now. If you want to end up with a dietary dish, you can skip the cooking step with cheese.

In my opinion, a dish with a golden-brown cheese crust looks more solemn. This dish can be safely placed on any holiday table. Nourishing, tasty and not difficult to prepare.

8. The next moment of preparation, you need to remove the pan from the oven and sprinkle our dish with cheese. Here you need to focus on what kind of crust you would like to get.

If it is very browned, then the dish must be taken out about 35 minutes before it is completely cooked, sprinkled with grated cheese and put back into the oven until completely cooked. If you want to have a more delicate, calmer ruddy color, then 20 minutes before the end.

chicken with buckwheat in the oven

After an hour of cooking chicken with buckwheat in the oven, the dish will be completely ready to eat. We take it out of the oven and immediately serve it to the table, since the dish cools down quickly, and it’s better to eat everything right away while it’s hot.

What I really liked about this dish was the taste of buckwheat, not to mention the taste of meat, it’s pure bliss. I don’t really like buckwheat, but according to this recipe it turns out amazingly tasty, crumbly, and moderately oily.

You can also cook from buckwheat, and

Wishes everyone bon appetit. And be healthy.