6(banana) shallots, peeled and quartered lengthways
2red bell peppers
1tspchipotle chilli flakes (or smoked paprika)
300gdried green split peas, rinsed
1-2tbspcoriander leaves, roughly chopped
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.
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.
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).
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).
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.
Pour the lime juice evenly over the top and finish the dish with a scattering of coriander.
Chicken and split-pea tray bake https://culyzaar.com/chicken-split-pea-tray-bake/