Ethiopian Chicken w/Split Peas

Who knew a Jew from South Jersey could make a mean Ethiopian meal.  Tasty, tasty treat my fellow nommers...

Ethiopian Inspired Chicken

Prep time:  15 min

Cook time:  60 min

Serves: 2

Ingredients

• 2 boneless, skinless chicken breasts (6 oz)
• 1/2 (medium) bell pepper(s), chopped into bite size pieces   
• 1/2 small uncooked onion, chopped into bite size pieces   
• 1 cup(s) fresh mushroom(s), chopped
• 2 cup(s) low sodium vegetable broth

• 1 tsp olive oil
• 1 Tbsp curry powder   
• 1 tsp garlic powder   
• 1 tsp garlic powder  
• 1 tsp ground cumin
• 1 tsp paprika  

• 1/2 cup uncooked split pea
• 1 garlic clove, minced
• 2 Tbsp onion(s), finely chopped
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp black pepper

Directions

Begin by coating the chicken with olive oil and various spices (minus the ginger and turmeric).  Let marinate while you complete the next steps.

Cook split peas according to directions (2 cups of water). Let simmer for 30 minutes, after which add the miced garlic, finely chopped onions, ginger and turmeric. Let simmer an additional 30 mintes.

With 15 minutes remaining, begin to cook the chicken (3 minutes on each side). Add the remaining veggies in a pan with non-stick spray for 4-5 minutes. Add broth and chicken to pan. Cover and let simmer for an final 5 minutes.  Pour extra broth over chicken and split peas.  Enjoy!