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Chicken Koresh

Sunday with Marlena Spieler

You want a dish that has veggies, lentils and chicken? This is just the dish for you. You can make it completely vegetarian too. Marlena calls this is the Californian version of the Persian Koresh. In Persia Lamb is the meat of choice, but we use chicken in this dish.  This is a hearty dish, very filling and is served over rice.

Green split Peas – ¼ Cup

Olive oil – 3 to 4 T

Onion  - 2 cups, finely chopped

Boneless Chicken thighs – 1 lb

Chicken Stock – 2 cups

Turmeric – 1 tsp

Ground Cinnamon – 1/8^th tsp

Nutmeg – less than 1/8^th tsp

Cayenne – 1 tsp (optional)

Italian Eggplant – use half, diced

Diced Tomatoes – 14 oz

Garlic – 2 cloves, minced

Dried mint – 2 T

Salt & pepper – to season

Fresh mint for garnish

• Soak the split in water for a couple of hours
• Heat half of the oil in a pan and add one cup of the onions and sauté until they turn translucent
• Stir in the chicken and cook until they turn golden brown on all sides.
• Add the soaked split peas to the chicken, chicken stock, turmeric, cinnamon, nutmeg and cayenne
• Cover and cook on medium low heat until the chicken and split peas are cooked through.
• In another sauté pan, add the rest of the oil and sauté the onions and egg plants for about 5 minutes.
• Add the tomatoes, garlic, seasoning and dried mint
• Cook until the eggplant has completely cooked.
• Pour this mixture over the chicken and cook for 2-3 minutes
• Garnish with mint and serve over rice.

We needed some more heat to the dish and so the addition of cayenne, but remember this is completely optional

Be sure to check what Mel & Eileen are cooking up