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Ingredients
- 1 kg bone-in chicken thighs
- 250 g yellow split peas
- 1 pc red onion
- 14 g garlic
- 1 pc plant-based sour cream
- 5 ml olive oil
- 0 g salt
- 1 pc spice blend for chicken
- 1 pc roasting bag
Steps
- 1Rinse the yellow split peas thoroughly several times and soak them in plenty of water overnight.
- 2Finely chop the onions and sauté them in olive oil. Add the drained yellow split peas and enough water to generously cover them. Season with salt to taste.
- 3Cover and cook, stirring occasionally, until completely tender.
- 4While the yellow split peas are cooking, season the chicken thighs, place them in a roasting bag, and bake in a preheated oven at 180 degrees Celsius for 45-55 minutes until golden brown.
- 5Take out 1-2 ladles of the cooked yellow split peas and blend them with the (plant-based) sour cream in a blender until smooth, then stir back into the stew.
- 6Serve the stew with sour cream, pea sprouts, and roasted chicken thighs.
Báder Gabka
As a nutritionist, gastronomy enthusiast, and mother of young children, she knows that a simple yet wholesome meal recipe is always welcome. If you're looking for health-conscious dishes, you'll find them here! Instagram: @_bgabka_