- 2 Tbsp. olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp. ground cumin
- 2 c. dried yellow split peas, rinsed
- 5 c. water
- 4 c. chicken or vegetable broth
- 1 14 ½-oz. can diced plum tomatoes
- 1 med. peeled sweet potato, ½ in. cubes
- 8 c. coarsely chopped mustard greens, ribs removed
- salt and pepper to taste
In a large pot, heat oil over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic and cumin and cook until fragrant, about 1 minute more. Add split peas, water and broth and bring to a simmer. Reduce heat to low, cover and simmer until split peas have completely broken down, about 1 hour. Add tomatoes, sweet potatoes and mustard greens. Cover and simmer, stirring occasionally, until vegetables are tender, 25 to 30 minutes more. Season with salt and pepper. Serves 10.
From Eating Well October 1998.
- 3 Lbs. chicken thighs
- salt and freshly ground pepper
- ½ Tbs. ground cumin
- 3 Tbs. butter
- 1 large onion thinly sliced
- 2/3 cup raisins
- pinch of saffron threads, crumbled
- 1 tsp. ground cinnamon
- 1 tsp freshly grated ginger
- 1 Lb. sweet potatoes or Kabocha squash peeled and cubed (1/2 inch)
- 1 celeriac peeled and cubed (1/2 inch)
- 1 Tbs. honey
Rub chicken pieces with salt, pepper and cumin. If time allows, let stand for 1 to 2 hours. Covering the chicken and refrigerating overnight would be best. When ready to prepare the dish, heat the butter in a large casserole or Dutch oven and cook chicken in batches until golden on all sides. Add the onion and cook for 2-3 minutes. Add raisins, saffron, cinnamon and ginger and cook, stirring for 1 minute. Pour 2 cups water into the casserole. Cover and cook the chicken for 30 minutes over low heat. Add the sweet potatoes or squash and the celeriac along with additional salt and pepper. Simmer the stew, covered 20 minutes. Carefully stir in the honey, taking care not to mash the vegetables.
Adapted from Fooday.