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.

Louisa Shafia
Source: EatingWell Magazine, September/October 2018


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

418.3 calories; protein 37g 74% DV; carbohydrates 20g 6% DV; exchange other carbs 1.5; dietary fiber 6.8g 27% DV; sugars 3.2g; fat 21.1g 33% DV; saturated fat 4.7g 23% DV; cholesterol 216.3mg 72% DV; vitamin a iu 6187IU 124% DV; vitamin c 53.7mg 90% DV; folate 140.3mcg 35% DV; calcium 123.3mg 12% DV; iron 5.7mg 32% DV; magnesium 104.4mg 37% DV; potassium 987.8mg 28% DV; sodium 684.8mg 27% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Love this dish! We ve made it three times. Once with chicken thighs one with fish and once with chicken breasts. Pressed tofu is next. We reduced the citrus by about half as it was a little too tart the first time. Excellent and unique flavors. Read More
Rating: 3 stars
Effort to outcome ratio = not worth it Read More
Rating: 5 stars
Very yummy! definitely will make it again Read More
Rating: 5 stars
Great combination of flavors and easy to make! I cooked this in a cast iron pan only because it was the largest skillet I had. I used fresh mint because my local store didn t carry dried. I also seasoned with a bit more salt. Will definitely make this again. Read More