Chicken Stew with Green Herbs and Citrus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. 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

Step 2

2. Meanwhile, combine one teaspoon each of pepper and salt with turmeric in a small bowl. Sprinkle both sides of chicken with the spice mixture.

Step 3

3. Heat oil in a large skillet over medium high heat. add the chicken and cook, turning once until browned, 10-12 minutes total. Transfer to a plate. Reduce heat to a medium and add onion, cook stirring occasionally until very soft and golden, 10 to 15 minutes.

Step 4

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

Step 5

5. Add spinach and mint to the skillet. Cook, stirring occasionally until the spinach is completely wilted, 3 to 5 minutes.

Step 6

6. Add the reserved cooking liquid and cooke, scraping up any browned bits for one minute

Step 7

7. Stir in the cilantro mixture along with the remaining split peas, 1/2 teaspoon pepper and 1/4 teaspoon salt

Step 8

8. Nestle thicken into the sauce and bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 30 minutes

Step 9

9. 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.

Step 10

10. Return the chicken to the pan and cook until hot, about 5 minutes more