Composition / ingredients
Cooking method
We take split peas (it will cook faster), wash them in three waters to clean the kernels from dust and litter.
We put the washed peas in a saucepan and pour hot water, add salt and cook until fully cooked (the consistency of the dish can be adjusted with a blender, or you can cook longer so that the peas themselves boil).
Chicken legs are washed, dried with paper towels. Pour vegetable oil into the frying pan, spread the meat, salt, pepper, fry until an appetizing brown crust appears on the chicken, then cover the pan with a lid and simmer the meat over low heat so that it "comes" to full readiness.
We serve the dish: we spread the pea puree with a slide along with a piece of chicken. Decorate with a sprig of greenery.
Such an appetizing dish will surely be appreciated at home)
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 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
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken legs - 158 kcal/100g
- Pepper - 26 kcal/100g
