Serve with rice to pair with the flavorful spinach sauce.Read more about this recipe.
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.
Photo: Eric Wolfinger
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.
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.
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, 1/2 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.
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 chicken to the pan and cook until hot, about 5 minutes more.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
