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With a simple stove-top preparation and basic pantry ingredients, this seared chicken in thick split pea stew is what you’ll want to make for supper tonight.
1 chicken, quartered
1 tablespoon oil
1 onion, minced
1 carrot, coarsely grated
1/2 cup split peas
1/2 teaspoon paprika
3/4 cup water
Grease large skillet with oil.
Add chicken, skin side down, and brown over high heat for three minutes.
Add onion and carrot and sauté for one minute.
Add split peas, paprika and water.
Cook over low heat for one and a half to two hours or until tender.
Styling and photography by Jennifer E. (Bitton) Chetrit
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