Name: Chicken with Spring Peas (Poyo Kon Bizelas)
Yield: Serves 6 to 8
Cuisine: Turkey
Ingredients: salt and freshly ground black pepper vegetable oil for frying; 1 cup water or chicken stock, or as needed; ½ cup chopped green onion, including green tops (optional); 8 celery stalks, cut into 2-inch lengths; 1 large frying chicken, about 4 pounds, or 2 young frying chickens, each about 2½ pounds, cut into serving pieces; 4 to 6 tablespoons chopped fresh dill or mint; 4 pounds english peas, shelled, or 2 packages (10 ounces each) frozen peas, thawed; 2 teaspoons sugar, if needed; all-purpose flour

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

When fresh peas are sweet, they are a seasonal delight that make this dish both beautiful to look at and delicious to eat. Even in spring, however, not all fresh peas are tender and sweet, so if the sample pea you taste at the market is starchy, it is fine to use frozen peas, as they are usually consistently sweet and tender. The celery is not essential, but it does contribute moisture and a certain leafy character to the dish. This chicken preparation is very much like an old Portuguese re