Pnina Chachim's Tripolitanian Chicken and Pea Stew. Photo: Ryan
Pnina Chachim's Tripolitanian Chicken and Pea Stew. Photo: Ryan
Recipe

Tripolitanian Chicken and Pea Stew for Passover

I spent my childhood in Moshav Yishresh, where we knew spring was coming by the pods of fresh peas that appeared in the fields

The fresh peas we picked are at the center of this delicious chicken and pea stew, which I continue to make for the holiday dinner every year – only today I no longer pick the peas myself, but use frozen peas. This stew is rich in sauce and goes well with white rice – and you can also omit the chicken and serve it as a side dish or as a vegan dish.

Pnina Chachim’s Tripolitanian Passover Chicken and Pea Stew. Photo: Ryan
We knew that spring was coming by the fresh pea pods in the fields which starred in this Passover stew. Pnina Chachim’s Tripolitanian Passover Chicken and Pea Stew. Photo: Ryan

Ingredients for Chicken and Pea Stew

  • 3 tablespoons canola oil
  • 1 onion medium, chopped
  • 1/4 teaspoon turmeric ground
  • 6 chicken legs
  • 1¾ lbs (800 grams) peas fresh or frozen
  • 1 cup celery chopped (leaves + stalks)
  • 1/2 teaspoon Salt (or tablespoon of chicken soup powder)
  • 3 cups water

Instructions

  • 1. In a wide, low pot, fry the onion with the salt until the onion is translucent. Add the turmeric to the pan and mix to coat.

  • 2. Add the chicken and sear for about 10 minutes on each side until the chicken is browned.

  • 3. Add the peas and celery and mix until all the ingredients are coated in the yellowish oil.

  • 4. Pour the water into the pot and bring to a boil. When the stew starts to boil, lower the heat and cook for about 40 minutes until the chicken softens.

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Optional: the stew can be prepared without chicken – as a green accompaniment to other holiday dishes. It is recommended to serve with rice.

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