Rating: 4.5 stars
4 Ratings
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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. Read more about this recipe.

Source: EatingWell Magazine, September/October 2018

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Credit: Eric Wolfinger

Recipe Summary test

active:
1 hr 30 mins
total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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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

1 chicken thigh & 3/4 cup sauce
418 calories; protein 37g; carbohydrates 20g; dietary fiber 6.8g; sugars 3.2g; fat 21.1g; saturated fat 4.7g; cholesterol 216.3mg; vitamin a iu 6187IU; vitamin c 53.7mg; folate 140.3mcg; calcium 123.3mg; iron 5.7mg; magnesium 104.4mg; potassium 987.8mg; sodium 684.8mg.

1/2 starch, 1/2 vegetable, 4 1/2 lean protein, 1/2 medium-fat protein, 2 fat

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