Chicken and split-pea tray bake

Last few months I was all over Ottolenghi’s new book ‘Simple’. Have you seen it? Maybe you have even cooked from it too? It’s such a great book with lots of simple recipes that I can cook during the week. Who would have thought that it was possible to cook Ottolenghi’s recipes on working days? I promise I will post a ‘Simple’ recipe soon, but today I wanted to share this spicy chicken and split-pea tray bake from his weekly Guardian column.

We love chicken in tray bakes……..heck we love chicken! Period! I realize that the punctuation in that last sentence is very important because one might think we love ‘chicken period’. Honestly, I don’t even want to know what that is. I love chicken so much that one of the members in our Facebook group once said: ‘every time I cook chicken I think of Zahra’. There are so many chicken recipes we like that I hardly ever make the same one twice a year. Bonkers, right?

Chicken and split-pea tray bake

Why you should make this oven-roasted spicy chicken and split-pea tray bake? For one it’s easy to prep and cook for a quick but yummy supper. I have two very active kids who are always hungry the minute they come home. Especially when they go through a growth spurt and grow several centimetres in only a month or two. At these times they are likely to need a lot of energy, hence fooooooooooood.

Often my son is more affected by this than my daughter. He sometimes has seconds and maybe even thirds and still feels hungry. I just let them because I know children are very energetic and can burn off calories faster than most adults. Sometimes I can be very envious of their metabolism. I remember those times in my childhood when I could eat as much as they do and never gain any weight.Chicken and split-pea tray bake

Another reason why you should make this spicy chicken and split-pea tray bake is that you can make the whole dish in one pan. I have a big deep roasting tray I use for my tray bakes that I can use on the stove for a quick sear before I put it in the oven. One pan cooking has some great advantages. The obvious one being: there is only one pan to wash up after dinner. In addition, you can pop it in the oven and go and do other things while the oven does the hard work.Chicken and split-pea tray bake

The original recipe doesn’t use bell peppers, but I wanted to add some extra veggies and colour to the dish. I also used chicken thighs for extra flavour. You might want to use other parts of the chicken if you are watching your diet. Omit the jalapeño and substitute smoked paprika for the chipotle if you can’t find it or want to make this more child-friendly.

Chicken and split-pea tray bake

Don’t be tempted to use less liquid as the split-peas will soak up all the sticky pan juices until they are al dente. Don’t worry if they turn mushy. The dish will still taste amazing. I also used more split peas because I wanted to finish the package I bought. Besides the famous Dutch split pea soup I don’t use split peas very often in recipes. That’s why I added that little bit extra. Please, don’t skip the split peas, they are really scrumptious in this dish. All I’m saying is: give peas a chance…………..

Chicken and split-pea tray bake

If only all recipes were as simple as this one, right? Mister Ottolenghi should definitely include this recipe in his sequel ‘More Simple’ or is it going to be ‘Simple More’?

Chicken and split-pea tray bake

I hope you enjoy this chicken and split-pea tray bake recipe as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

5 from 6 votes
Chicken and split-pea tray bake

Source: 'The Guardian' - Yotam Ottolenghi

  • 6 skin-on bone-in chicken thighs (1.1kg)
  • 1 orange, quartered
  • 2 jalapeño chilli, cut in half lengthways
  • 1 garlic bulb, cut in half widthways
  • 6 (banana) shallots, peeled and quartered lengthways
  • 2 red bell peppers
  • 1 tsp chipotle chilli flakes (or smoked paprika)
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 60 ml olive oil
  • 30 ml maple syrup
  • Salt
  • 150 ml water
  • 500 ml chicken stock
  • 300 g dried green split peas, rinsed
  • 1 tbsp lime juice
  • 1-2 tbsp coriander leaves, roughly chopped
  1. Heat the oven to 200C (180C fan). Put the first nine ingredients in a large bowl with 50ml of the oil, 20ml of the maple syrup and a teaspoon and a half of salt, then toss with your hands until the chicken is well coated.


  2. Take only the chicken out of the bowl and give it a quick sear skin side down in a baking dish that you can use on the stove for a few minutes, just until the skin browns. Then take the chicken out of the baking dish and set aside.


  3. In a separate bowl, combine the stock, 150ml water, the split peas and half a teaspoon of salt (omit the salt if your stock is salted).


  4. Pour the peas and stock into the baking dish, then top with the chicken and its marinade, arranging the thighs so they are skin side up and spaced apart. I started out with a smaller baking dish and changed to a bigger one later because I was afraid the chicken wouldn’t brown in the small one (too much liquid).


  5. Bake it for 50 min, then take it out of the oven. Turn the oven up to 220C, brush the chicken with the remaining oil and maple syrup, and sprinkle with an eighth of a teaspoon of salt. Return to the oven for an extra 10 minutes, or until the skin is golden brown and crisp and the peas are cooked through but still retain a little bite. Don’t worry though if they turn mushy, they will still be delicious. Take the baking dish out of the oven. When cool enough to handle, squeeze the garlic cloves out of their papery skins and stir into the peas.


  6. Pour the lime juice evenly over the top and finish the dish with a scattering of coriander.


Moroccan Chicken Tagine

Sometimes I get the question if I have a good recipe for Moroccan tagine. But what do we mean by tagine, the pot or the dish? I usually use the word when I talk about the pot. Nowadays the word tagine is used for both the terracotta conical pot as well as the food that’s served in it. Historically the nomads in North Africa used the tagine pot as a “portable cooking vessel”, allowing them to prepare food on a charcoal fire while moving around.

Moroccan Tagine Tajine

The traditional tagine consists of two parts: a round bottom unit that is flat with low sides and a cone- or dome-shaped top that serves as a lid during cooking. The lid is designed to return all condensation to the dish. That way less liquid is needed and food cooks slowly until completely tender. Tagine is traditionally cooked over hot large bricks of charcoal. More convenient methods of cooking with a tagine nowadays are in an oven or on a gas or electric stove top. Make sure you use the lowest setting when using the stove, just enough to keep it simmering gently. Resist the urge to increase the heat or you may damage your tagine or scorch the food. I always cook my tagine on my gas stove and use a heat diffuser to evenly distribute the heat. A heat diffuser is a round utensil placed between the tagine and the flame.

Moroccan Tagine heat diffuser

Be careful as many ceramic tagines are purely meant as decorative serving dishes. You will need to make sure you can also use yours for cooking. Also, there are people who advise you to soak your it overnight before using it. The soaking is supposed to make it less susceptible to thermal shock. I never soak my tagine before using it simply because I was never taught to do so. My tagines are glazed so I think water would not penetrate the terra cotta anyway. One thing I do know is that you always hand wash your tagine and never put it in the dishwasher.

So, if I had to choose a favourite tagine recipe, it would most definitely be my mums Moroccan chicken tagine with dried prunes. Believe me………..nothing beats homecooked Berber tagine. My mum used to make us all kinds of tagine dishes (lamb, beef, kofta, vegetables), but her Moroccan chicken tagine with dried prunes was our favourite.

Moroccan Tagine Tajine

I remember we would gather around the dining table with my parents and my siblings with one tagine in the middle. Everyone got a piece of ahrom (Berber word for Moroccan bread) to eat the tagine, no cutlery needed. We used the bread for scooping out bites using just our fingers. The trick is to only use your first three fingers cupped together. Use these fingers in a scooping up motion, helping to get the food onto the bread. Then you can use your thumb for putting the food into your mouth and to avoid licking your fingers.

Licking your fingers is very impolite because everybody is eating from the same serving dish (the tagine). Another no go is to reach for a bite on the other side of the tagine, you only eat from the part closest to you (the Berber word for that part is ‘lili’). If you want the last prune and it’s not in your ‘lili’ you can always ask the ‘owner’, but you never reach for it yourself. As long as we are talking rules, don’t use your left hand when eating tagine as that is the hand you (should) use in the bathroom for wiping certain body parts.

Maybe you want to stop reading after the previous paragraph: there are many people who can’t imagine themselves eating with their hands. Don’t worry, you can always use cutlery if you are not comfortable eating with your hands. I remember people coming over to our house and my mum would just fix them a plate and give them a fork and a knife if they did not want to eat with their hands. I also remember that lots of those people eventually wanted to try to use the bread instead of the fork and knife, just because they were curious if they could manage.

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

Moroccan Tagine Tajine

5 from 3 votes
Moroccan Chicken Tagine
Servings: 4 people
  • 2 tbsp olive oil
  • 6 chicken thighs
  • 1 large red onions, finely chopped
  • 2 tbsp tomato puree
  • ½ tsp salt, or more to taste
  • ½ tsp ground pepper
  • 1 tsp raz-el-hanout
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 300 ml water (approximately)
  • 250 gr little potatoes
  • 1 small carrot, sliced in circles
  • 150 gr dried prunes
  • 1 red bell pepper, cut in stripes
  • 1 large tomato, sliced in rings
  • 1 large red onion, sliced in rings
  • One hand full of peas (fresh or frozen)
  • Chopped coriander for garnish
  1. Put the tagine on the stove on medium heat. I like to use a diffuser to evenly distribute the heat over the bottom of the tagine. A diffuser is a round utensil placed between the tagine and the flame (see above). Coat the bottom of the tagine with the 2 tbsp of olive oil. Add the finely chopped onion to the tagine and fry until soft and translucent, about 5 minutes. Arrange the chicken in the tagine and cook it for 8 minutes turning the meat occasionally to lightly brown it.


  2. Add the spices, salt, and tomato puree and keep turning the meat until it’s completely coated. Arrange the chicken flat on the bottom of the tagine, leaving the rim free. Add enough of the water so it doesn’t overflow and keep the rest for later. Let the water come to a simmer and reduce the heat to low. Taste the sauce and adjust the seasoning with salt if necessary. If at any point throughout cooking it looks like there is not enough liquid in the saucepan, add in a few tablespoons of water.


  3. Now you add the vegetables carefully on top of the meat, fully concealing the meat. I always use the same order. First I add the potatoes and the carrots as close to the liquid as possible. Then I put the dried prunes in between the potatoes. The stripes of bell peppers go on top of them and then you carefully add the tomato rings and onion rings. It will look like a lot of vegetables, but it will be fine. The peas go last and they go everywhere they want to go. There is no way of orchestrating them. I finish with a sprinkling of salt and pepper because the vegetables are not touching the water enough to be seasoned by it.


  4. Cover with the tagine lid and leave the heat low. Leave to simmer gently for 2 hours. Try not to disturb the tagine other than checking the level of the liquids occasionally and adding a little water when necessary.


  5. After 2 hours take the tagine of the heat and let it cool down for 10 minutes. When you are ready to serve, remove the lid and garnish with cilantro (or parsley if you prefer) and serve with bread.


  6. If you don’t have a tagine you can also make this recipe in a large deep-sided pan with a lid. 


‘Fried’ Buttermilk Chicken Thighs

I was in the mood for good comfort food and this recipe for oven ‘fried’ chicken fitted the bill perfectly. In this recipe Ottolenghi gives the traditional fried chicken a skinny makeover by ‘frying’ the chicken in the oven. Fried-chicken-purists will be horrified reading this recipe until they try it. Then they will find out that this skinnier little sister of the fried chicken is not so bad after all. Yes, it’s skinnier, easier and also very important…………there’s no greasy mess to clean up afterwards and you don’t run the risk of losing an eye to hot oil.

With this recipe Ottolenghi managed to achieve a crispy golden exterior but at the same time the meat is tender and juicy because you soak the chicken overnight (maybe even two nights) in a buttermilk bath. The chicken is so moist and juicy that it falls off the bone. So, succulent and moist on the inside and crispy on the outside. What more do you want? Before I encountered this recipe I didn’t make fried chicken often, because it’s not the healthiest thing to eat. The first time I made this ‘skinny’ version for my family they asked me to make it again the next day and because it’s much healthier than the regular fried chicken I did.

If you read this and I convinced you to try it then you will be disappointed once you read it needs to marinate for quite some time. I can already see the question coming if you can skip the marinating or marinade it for a shorter time. I recommend you marinade the chicken for at least 4 hours, but preferably overnight (or two). Patience is a big virtue here. Not only does the buttermilk marinade keep the chicken super juicy once it gets fried, the long marinade also allows the chicken to really get infused with flavour. My advice would be not to skimp on the marinating time.


Remember you can always increase or diminish the amount of spices if the taste of the crust doesn’t suit you. I like to add 1/2 tbs paprika extra in the marinade and sprinkle another half on the chicken right before it goes into the oven. Do the sprinkling with your fingers so you can evenly distribute the paprika over the skin.

The original recipe uses 3 tbs of panko crumbs. I use more panko and just go by eye and stop when I think it’s enough.  The panko makes for the crusty exterior, but in order to get a good crunch you need to set your oven higher for the last 10-15 minutes. If the skin is not brown after 10-15 min you can always use your broiler to help with this last step. When under the broiler you have to watch your chicken closely so it doesn’t burn.

So if you like your fried chicken but don’t want the calories that go with it: this should be your go to recipe. You know calories right? Calories are tiny little creatures that live in your closet and sew your clothes a little bit tighter every night when you go to sleep.

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

‘Fried’ Buttermilk Chicken Thighs

Source: ‘Guardian website’ – Yotam Ottolenghi

Servings: 5 people
  • 2 ½   tsp smoked paprika for the marinade
  • ½ tsp smoked paprika for sprinkling
  • 3 garlic cloves, peeled and crushed
  • 200 g buttermilk
  • Salt and pepper
  • 8 chicken thighs, skin on and bone in (about 1kg in total)
  • 1 tbsp olive oil
  • enough panko breadcrumbs to coat the chicken
  1. In a large bowl, whisk together the paprika for the marinade, garlic and buttermilk with three-quarters of a teaspoon of salt and plenty of pepper. Add the chicken thighs, toss well to coat, then set aside in the fridge to marinate for at least 4 hours, or preferably overnight (or two).

  2. Heat the oven to 180C. Spread out the chicken skin side up on a large baking tray lined with baking paper. Sprinkle them with a tiny bit of extra smoked paprika so the smokey taste comes out even more in the finished dish. Roast them for 40 minutes, basting once or twice. I did this with a silicone brush.

  3. Take the baking sheet out of the oven and increase the oven temperature to 220C. Take another silicone brush and brush the oil over the chicken. Then sprinkle the panko breadcrumbs evenly on top and bake the chicken for 10-15 minutes more, until dark golden brown, leave to rest for a few minutes and serve warm.

Orange, Thyme, & Spice Chicken Wings

Chicken wings are a popular favourite food with both kids and adults, at parties or as a week meal with some veggies. They are easy to prepare, inexpensive, and delicious and you tell me what kid (or adult) isn’t happy to eat chicken wings with his fingers? There’s something that’s just fun about eating with your hands, it can make adults feel like kids again, and it makes kids feel like, well, like kids of course!

The orange marmalade and the orange juice in this recipe lends an unexpected twist to the flavour and pairs wonderfully with the spices in this recipe, creating a finger-licking shiny glaze you’ll need plenty of napkins for. The meat is really tender and falls off the bone. The cayenne give these wings a spicy kick which can be a little too much for small kids so adjust the cayenne when you feel it is needed. A little planning will be required, because they turn out best when they’re marinated ahead of time. They need at least 3 hours, but overnight is even better.

I never bother buying chicken wings where the wing is already cut in 2 pieces. I always buy them whole, but I did notice that guests are more comfortable eating it in smaller pieces so you could consider cutting them for the perfect finger food. In that way they are sure to disappear pretty quickly if served at a party.

Just typing out this recipe makes my mouth water and my fingers itch to get into the kitchen and prepare them for tomorrows dinner. I must confess I love chicken wings more than any human being should. Eating these wings will make you feel like you died and went to heaven. I always knew you get your wings when you go to heaven, I never knew they would be so scrumptious.

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!


Orange, Thyme, & Spice Chicken Wings

Source: ‘Sirocco: 'Fabulous Flavors from the Middle East’ - Sabrina Ghayour.

Servings: 4 people
  • 1,3 kilo chicken wings
  • 200 ml fresh orange juice
  • 6 tbsp orange marmalade
  • 4 heaping teaspoons dried thyme
  • 2 heaping teaspoons ground cinnamon
  • 1 heaping teaspoon turmeric
  • 1 tsp cayenne pepper
  • 2 large garlic cloves, minced
  • 3 tbsp olive oil
  • flaky sea salt and freshly ground black pepper
  1. Combine all ingredients except the chicken wings in a large bowl. Add the chicken wings to the bowl and season generously with salt and pepper. Using your hands, massage the marinade into the chicken wings, then cover the bowl with plastic wrap and refrigerate for at least 3 hours or, even better, overnight.

  2. When you are ready to cook, bring the chicken wings to room temperature. Preheat the oven to 200°C. Line a large baking sheet with foil and place the chicken wings on the prepared sheet (make sure to reserve the excess marinade).  Position the wings on the baking sheet in a single layer to ensure that the wings aren't overlapping each other. By the way........I had so many chicken wings on the baking sheet that mine did overlap a little (see picture).

  3. Roast the wings on the top rack of the oven for 25 minutes. Turn the chicken wings over and brush them with some of the reserved marinade. Continue to roast for another 15 minutes or until the chicken wings are deeply browned and cooked through. Keep in mind that the sweet marinade will make them blacken a little around the edges, which is perfectly OK.

  4. While the chicken is in the oven set a small saucepan over a high heat, pour in the leftover marinade and bring to a boil. Cook for a few minutes until reduced to a sauce-like consistency. If it becomes too thick, let it down with a tablespoon of water. Give the chicken wings a final brush with the cooked down marinade and serve immediately.