This delicious chicken stew is traditionally made with sour oranges, which are prolific in Iran--if you find them, use the juice of two in place of the citrus called for here. Serve with rice to pair with the flavorful spinach sauce. Source: EatingWell Magazine, September/October 2018

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Ingredients

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Directions

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  • Combine water and split peas in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook until just tender, 30 to 40 minutes. Drain in a colander over a bowl, reserving the cooking liquid.

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  • Meanwhile, combine 1 teaspoon each pepper and salt with turmeric in a small bowl. Sprinkle both sides of chicken with the spice mixture. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned, 10 to 12 minutes total. Transfer to a plate. Reduce heat to medium and add onion; cook, stirring occasionally, until very soft and golden, 10 to 15 minutes.

  • Combine cilantro, parsley, garlic and 3 tablespoons of the split peas in a food processor. Process until mostly smooth, scraping down the sides as needed.

  • Add spinach and mint to the skillet; cook, stirring occasionally, until the spinach is completely wilted, 3 to 5 minutes. Add the reserved cooking liquid and cook, scraping up any browned bits, for 1 minute. Stir in the cilantro mixture along with the remaining split peas, 1/2 teaspoon pepper and 1/4 teaspoon salt. Nestle the chicken into the sauce and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 30 minutes.

  • Transfer the chicken to a plate. Add orange, lemon and lime juices to the sauce. Whisk eggs in a medium bowl. Add 1 cup of the sauce to the eggs and whisk until well combined. Return the egg mixture to the pan and cook, stirring occasionally, until very thick, 5 to 10 minutes. Return the chicken to the pan and cook until hot, about 5 minutes more.

Nutrition Facts

418 calories; 21.1 g total fat; 4.7 g saturated fat; 216 mg cholesterol; 685 mg sodium. 988 mg potassium; 20 g carbohydrates; 6.8 g fiber; 3 g sugar; 37 g protein; 6187 IU vitamin a iu; 54 mg vitamin c; 140 mcg folate; 123 mg calcium; 6 mg iron; 104 mg magnesium;

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