Split Pea Purée with Chicken
Give split pea purée a try with a piece of chicken! This purée came out especially tasty, with a soft, velvety texture. And when you add a piece of pan-fried chicken alongside it, the dish takes on a simply delightful combination of flavors. Give it a go!
arsika
Recipe author
Split Pea Purée with Chicken
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 %
10 g
Fats 22 %
6 g
Carbohydrates 41 %
11 g
133 kcal
GI:
100
/
0
/
0
- Use split peas (they cook faster) and rinse them in three changes of water to wash away any dust and grit.
- Put the rinsed peas in a pot, cover with hot water, add salt, and cook until fully tender (adjust the texture with a blender, or simmer longer to let the peas break down on their own).
- Rinse the chicken legs and pat them dry with paper towels. Pour vegetable oil into a skillet, add the chicken, season with salt and pepper, and fry until an appetizing golden crust forms. Cover the skillet and let the chicken finish cooking through over low heat.
- To serve, mound the pea purée on the plate alongside a piece of chicken. Garnish with a sprig of fresh herbs.
- A dish this appetizing is sure to be a hit with the family.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Dried green peas, whole, uncooked - 340 kcal/100g
- Split peas, raw, hulled - 348 kcal/100g
- Split peas, boiled - 115 kcal/100g
- Chickpeas, dried, uncooked - 360 kcal/100g
- Cowpeas, dried, uncooked - 343 kcal/100g
- Cowpeas, dried, boiled - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Frozen packaged soup greens - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Chicken legs - 158 kcal/100g
- Pepper - 26 kcal/100g
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