Chicken, Date, Orange and Split Pea Tray Bake
2 hrs 20 min + waits
Spiced chicken legs roasted over split peas and lentils with dates, orange and whole garlic heads in a single tray.
| prepPreheat oven to 180°C / 350°F fan | ||||
| 300 g yellow split peas | Soak split peas 1 hr | Strain peas, assemble tray | Roast 180°C / 350°F fan, 1 hr | Finish with coriander & oil, stir |
| 6 chicken legs (1.5 kg) | Marinate chicken 1 hr | |||
| 1 tsp finely grated orange zest, 100 ml orange juice | ||||
| 1 ½ tsp ground turmeric | ||||
| 2 tsp ground cumin | ||||
| 1 tsp ground cardamom | ||||
| 2 tsp nigella seeds | ||||
| 2 tbsp olive oil (for marinade), plus 1 tbsp for finishing (divided) | ||||
| 1 tsp apple cider vinegar | ||||
| 75 g red lentils | ||||
| 500 ml chicken stock | ||||
| 2 heads garlic, top 1 cm removed to expose cloves | ||||
| 6 dates, stones removed, cut into 3 cm pieces | ||||
| 1 bunch coriander, plus 2 tbsp finely chopped leaves (divided) | ||||
| 1 orange, halved and cut into 2 mm half moons | ||||
| fine sea salt and black pepper | ||||
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