Saffron and Honey Chicken Thighs with Braised Split Pea Traybake
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.
This chicken traybake is an easy and warming midweek meal with sweet honey flavours and filling split peas.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Cal/Serv:
924
Ingredients
300g
split yellow peas
1
head garlic, halved widthways
1/2-1tsp chilli flakes
2tsp.
olive oil
2Tbsp.
runny honey
8
bone-in-skin-on chicken thighs
500ml
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
Step 1Cover split peas with cold water and leave to soak overnight at room temperature.
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.
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.
Step 4Uncover tin, stir in the carrots and onion, then scatter over the preserved lemon and arrange the chicken thighs on top.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
