Chicken, Split Pea and Aubergine Koresh

Name: Chicken, Split Pea and Aubergine Koresh
Yield: Serves Four to Six
Cuisine: American
Ingredients: 45–60 ml/3–4 tbsp olive oil; 1 large or 2 small onions, finely chopped; 500 g/1¼ lb boneless chicken thighs; 500 ml/17 fl oz/2¼ cups chicken stock; 50 g/2 oz/¼ cup green split peas; salt and ground black pepper; rice, to serve; fresh mint, to garnish; 8–10 ripe tomatoes, diced; 2 aubergines (eggplants), diced; 30 ml/2 tbsp dried mint; 2 garlic cloves, crushed; 2.5 ml/½ tsp ground cinnamon; 5 ml/1 tsp ground turmeric; 1.5 ml/¼ tsp grated nutmeg

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is a light Californian chicken version of the Persian lamb Koresh, a thick, saucy stew. It is amainstay of the huge Persian-Jewish community in Los Angeles.

Ingredients

50 g/2 oz/¼ cup green split peas
45–60

Los Angles
Gluten-free

Method

Put the split peas in a bowl, pour over cold water to cover, then leave to soak for about 4 hours. Drain well.
Heat a little of the oil in a pan, add two-thirds of the onions and cook for about 5 minutes. Add the chicken and cook until golden brown on all sides.
Add the soaked split peas to the chicken mixture, then the stock, turmeric, cinnamon and n