Chicken Stew with Green Herbs & Cit­rus (Morgh-e Torsh)

EatingWell - - FRESH -

I learned to cook this recipe in Rasht, the cap­i­tal city of Gi­lan Prov­ince. As hap­pened to me of­ten in Iran, when my tour guide Sharare found out I was in­ter­ested in food, she in­vited me home to cook with her mom. In their small kitchen we pre­pared this stew. It’s 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.

3 cups water

1/2 cup yel­low split peas, rinsed

11/2 tea­spoons ground pep­per, di­vided

11/4 tea­spoons salt, di­vided

1 tea­spoon ground turmeric

6 bone-in chicken thighs, skin re­moved 1/4 cup ex­tra-vir­gin olive oil

1 large onion, diced

3 cups coarsely chopped fresh cilantro 2 cups packed fresh pars­ley

3 cloves gar­lic

8 cups spinach, chopped

2 ta­ble­spoons dried mint

Juice of 1 or­ange, 2 le­mons & 2 limes 2 large eggs

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.

2. 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.

3. 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.

4. 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, ½ 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.

5. 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.

SERVES 6: 1 chicken thigh & ½ cup sauce each


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