Split Pea Soup with Smoked Turkey Necks

By Sharon Feldman

I didn’t measure anything.

Ingredients:

• 2 chicken cutlets, cut into cubes
• Flour
• Spices (I used, salt, pepper, chili flakes, turmeric, Italian seasoning)
• Olive oil
• Butter
• Garlic (I used five cloves)
• Olives
• Tomatoes
• Blueberries, balsamic vinegar, honey and lemon

Blueberry Marinade

1 cup smashed blueberries · ¼ cup champagne or balsamic vinegar · 3 tablespoons honey · 1 tablespoon fresh squeezed lemon

Make the dressing: Blend oil, Vinegar, blueberries honey and mustard together in a blender until marinade is smooth. Season with salt and pepper. You will only need a drizzle for the dish.  Put the rest in a mason jar.

Directions:

In a medium bowl, add the flour and whatever spices you like, including the garlic.

Mix thoroughly. Add the cubed chicken. Cover the chicken with the flour and spices.

In a medium pan, add butter and olive oil. Brown the chicken. When done, add the tomatoes and olives. Toss for two minutes. Sprinkle on some of the blueberry marinade. Toss until coated.