takes: 40 minutes
250g dried split peas
450g chicken thigh fillets, sliced
1/2 teaspoon turmeric
1 can tomatoes (400g )
1 bunch coriander
Dollop sour cream
1. Bring a medium pot of water to the boil. Add split peas and simmer for 30 minutes or until tender. Drain.
2. Meanwhile heat another medium pan on a medium high heat. Add a little oil and cook chicken, stirring every few minutes until the chicken is browned.
3. Add the turmeric (if using) and tomatoes and bring to a simmer.
4. Add the drained split peas to the tomato mixture and bring back to a simmer. Taste and season with salt and pepper.
5. Whizz one bunch of coriander with 4 tablespoons extra virgin olive oil to make a coriander oil.
6. Serve split peas with the remaining whole coriander leaves, sour cream and the coriander oil drizzled over.
1. Bring a medium pot of water to the boil. Add split peas and simmer for 30 minutes or until tender. Drain.
2. Meanwhile heat another medium pan on a medium high heat. Add a little oil and cook chicken, stirring every few minutes until the chicken is browned.
3. Add the turmeric (if using) and tomatoes and bring to a simmer.
4. Add the drained split peas to the tomato mixture and bring back to a simmer. Taste and season with salt and pepper.
5. Whizz one bunch of coriander with 4 tablespoons extra virgin olive oil to make a coriander oil.
6. Serve split peas with the remaining whole coriander leaves, sour cream and the coriander oil drizzled over.
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