From The Guardian
This traybake is especially nifty because it involves minimal prep and no fancy tricks. Omit the jalapeño and substitute paprika for the chipotle to make this more child-friendly.
Yields
Serves 4
Prep Time
15 min
Cook Time
1 hr 45 min
Ingredients
- 4 skin-on chicken legs (1.1kg)
- 1 orange, quartered
- 1 jalapeño chilli, cut in half lengthways (or 2 if you like heat)
- 1 garlic bulb, cut in half widthways
- 4 banana shallots, peeled and quartered lengthways
- 1 tsp chipotle chilli flakes
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 60ml olive oil
- 30ml maple syrup
- Salt
- 500ml chicken stock
- 200g dried green split peas, rinsed
- 1 tbsp lime juice
- 1-2 tbsp coriander leaves, roughly chopped
Directions
- Heat the oven to 220C (200C fan)/425F/gas 7. Put the first eight ingredients in a large bowl with 50ml oil, 20ml maple syrup and a teaspoon and a half of salt, then toss with your hands until the chicken is well coated.
- In a separate bowl, combine the stock, 150ml water, the split peas and half a teaspoon of salt.
- Pour the peas and stock into a 30cm x 35cm baking dish, then top with the chicken and its marinade, arranging the legs so they are skin side up and spaced apart. Cover the dish tightly with foil, bake for an hour, then remove the foil and brush the chicken with the remaining 10ml each of oil and maple syrup, and sprinkle over an eighth of a teaspoon of salt. Return to the oven, uncovered, for 20 minutes, or until the skin is golden brown and crisp and the peas are cooked through but still retain a little bite. When cool enough to handle, squeeze the garlic cloves out of their papery skins and stir into the peas.
- Pour the lime juice evenly over the top, finish with a scattering of coriander and serve hot.
