Name: Sour Chicken Stew (Morghe Torsh)
1k boneless and skinless chicken breast,
cut into 4
150gr yellow split peas
750 gr localvegetables(mint,
parsley, coriander, leek)
cloves of garlic
150 gr split pea
Salt, pepper and turmericas much as
Place all the
herbs in a medium bowl and pour 2/3 cup water over them. Mix well and let stand
for 20 minutes or until all liquid is absorbed. Heat 1cup oil in a skillet over
low heat. Add the garlic and herbs mixture; sauté for 5-6 minutes. Add the peas and sauté for 2-3 minutes. Pour 1 cup water over
them. Cover the pot and bring to a boil. Then reduce heat and simmer until peas
are tender. Drain water from peas and set aside.Heat 3 tablespoons oil in a pot
over medium heat. Add the chopped onions and sauté until slightly golden.
Increase heat to medium-high. Add the chicken and sauté until no longer pink.
Add the turmeric, salt and pepper; mix well. Pour 3 cups water; cover the pot
and bring to boil. Reduce heat to medium and cook for 20 minutes. Then add the
fried herbs mixture. Cover the pot and simmer until chicken is cooked through.
Add more water during cooking, if necessary.Add split peas. Reduce heat to low
and cook covered for 5 minutes.Crack the eggs into a small bowl and stir gently
with a fork until well-beaten. Add beaten eggs to stew and stir constantly.
Cover the pot and cook until the eggs are set, about 10-15 minutes. Add verjuice
and stir well.