Saffron and Honey Chicken Thighs with Braised Split Pea Traybake

Name: Saffron and Honey Chicken Thighs with Braised Split Pea Traybake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 300 g split yellow peas; 1 head garlic, halved widthways; 1/2-1tsp chilli flakes; 2 tsp. olive oil; 2 tbsp. runny honey; 8 bone-in-skin-on chicken thighs; 500 mL hot chicken stock; Large pinch saffron; 2 carrots, peeled, halved and roughly chopped; 1 red onion, halved and thickly sliced into half-moons; 3 small preserved lemons, drained and roughly chopped (discard seeds); Small handful flat leaf parsley, roughly chopped

Cooking times for split peas vary considerably depending on the brand and age, so go by feel rather than just on timings – they should still be firm but easy to bite. If not, keep the chicken warm in a low oven, add a little extra stock and cook the lentils for longer.

By The Good Housekeeping Cookery TeamPublished: 15 October 2019

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Saffron and Honey Chicken Thighs Traybake

Alex Luck

This chicken traybake is an easy and warming midweek meal with sweet honey flavours and filling split peas.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Cal/Serv:

924

Ingredients

300 g
split yellow peas
1
head garlic, halved widthways
1/2-1tsp chilli flakes
2 tsp.
olive oil
2 Tbsp.
runny honey
8
bone-in-skin-on chicken thighs
500 ml
hot chicken stock
Large pinch saffron
2
carrots, peeled, halved and roughly chopped
1
red onion, halved and thickly sliced into half-moons
3
small preserved lemons, drained and roughly chopped (discard seeds)
Small handful flat leaf parsley, roughly chopped

Directions

1. Step 1Cover split peas with cold water and leave to soak overnight at room temperature.
2. Step 2When the peas have soaked, preheat oven to 200°C (180°C fan) mark 6. Crush two garlic cloves from the split halves and mix with the chilli flakes, oil, honey and plenty of seasoning. Rub the mixture all over the chicken pieces; chill chicken.
3. Step 3Drain peas and mix with the stock and saffron in a large roasting tin or ovenproof serving dish. Nestle in the garlic halves. Cover tin/dish tightly with foil and cook for 20min.
4. Step 4Uncover tin, stir in the carrots and onion, then scatter over the preserved lemon and arrange the chicken thighs on top.
5. Step 5Cook for 50-55min, or until peas are tender but still firm and the chicken is cooked through with dark and crispy skin. If the peas are starting to look dry during cooking, top up with a little extra stock. Scatter over parsley and serve.