Chicken, date, orange and split-pea traybake
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Midweek dinner is sorted! Katja's traybake is fragrant, hearty and (really) simple. A little advance preparation and you end up with dinner loved by everyone. A perfect winter meal.
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Chicken, date, orange and split-pea traybake recipe: bit.ly/4baJuWH
Chapters:
0:15 Soak the split peas
0:39 Marinate the chicken
2:30 Assemble and bake
For Ottolenghi ingredients and spices: bit.ly/41Vf5Yj
Tried today, the time taken for split peas to cook is totally off, soaked them for 3 hours, takes nearly 2 hours for dish to be edible & that too after taking it out & putting on stove with lid on to cook the split peas for 20 mins, suggest they be part cooked in pressure cooker, chicken done in pan partially & then finished off together as tray bake in oven. To add bit of depth to flavours add some nutmeg & cinnamon, usually not for white meats but with dates & orange goes well.
We're very sorry to hear that. It's really improtant to check the use-by date on the split peas (or any pulses) as the older they are, they'll take longer to cook. At 3:45 you can see how soft the peas should be before cooking for a more visual assistance. We hope that's helpful!
@@Ottolenghi am in India so split peas & the other half dozen plus pulses we regularly consume are ‘fast moving’ items in our kitchen but will keep in mind
I am 80 minutes in and it's a soupy-yellow-lentil-only-paritally-cooked-anything-but-a-tray-bake. Do they use a convection oven? Is that why the cook time and results are so off???
should have read the comments before making this. At 60 mins, my chicken is cooked but my peas are not! Currently trying to cook the peas on the stovepot trying to rescue dinner.
Well.. This recipe was a DUD for me. I havent had many Ottolenghi fails.. but this one qualifies. I read the comments about the peas not being cooked.. so I took some steps. 1. I soaked the split peas for about 5 hours.. instead of 1 hour. They were definitely doubled in size. 2. I added simmering water/broth to the pan, as I figured already simmering water would faciliate faster cooking of the peas. At the end of the cooking time, the chicken was cooked through, the peas, though, had lots of liquid left and werent cooked through. I removed the chicken, increased the heat to 425F and let it simmer for about 20 mins+ more .. They were edible now.. and still really saucy.. Flavor wise.. it was just 'OK' .. Wont repeat.. and falls under a 'bummer' not a 'stunner' recipe.
I would bet this issue is a function of the age of your peas. I made a different recipe a few months ago with dry peas that had been sitting in my panty for about 18 months .. they took forever to become edible (and it required a blender). I used brand new peas for this recipe and the difference was stark.
This channel and the Indian channel Bong Eats are the two best food channels on TH-cam.
Perfect midweek winter meal - will be trying this! Thanks for all the recipes you put out - everyone thinks I'm an amazing cook but I'm just really good at following Ottolenghi recipes!!
All credit should go to the cook. Always!
I am going to make this, looks so good xx
I made this tonight, I did cut the recipe down to 1/3, but was otherwise totally faithful to the recipe. My split peas are uncooked after 70 minutes in the oven. I’ve taken the chicken out and am boiling the peas for half an hour in an attempt to rescue dinner. There is a considerable amount of liquid as well, which will hopefully boil off as the peas soften.
Same problem here, although I made a full recipe. At the very least, there's a typo in the written-out recipe, which calls for a "30x20cm roasting tray" - that would be about the size of a US piece of paper. I used a 9x13 inch pan, which looks like what's in the video, but there alreadly looked like too much liquid in the pan when it went into the oven, and after an hour of roasting there's still way too much liquid and the peas are hard, and garlic isn't as soft as it should be. Currently simmering down the peas, garlic, & liquid, while the rest waits in a warm oven.
Update: took about an additional 30 minutes of simmering the peas & liquid for them to achieve a dal-like consistency; I added a little more water when it started to look too dry. At that point, I cut into the chicken, which had been warming, covered, in a 200˚F (93˚C) oven, to discover - wow, that's not cooked even by the most temperate of French standards; blood came running out. Something's way off with this recipe. (Peas taste great, though!)
@@EvanTreempire glad to see the comments. was planning to make it following the exact recipe. I will definitely change the cooking method.
same here. I think the temp is too low to get the garlic to that stage
@@EvanTreempire
I think there's two(ish) issues:
1a) The marinade shouldn't go in with the chicken; the recipe doesn't say to put it in, the video doesn't show it being put in, but I put it in because *there's so much flavor there*.
1b) 100ml is way more orange juice than you should use; for me that was about 2-3/4 oranges, and acids can massively slow down the cooking of peas & legumes. Really, I'd say you should put in just enough orange juice to make the spices stick, because pace point 1a) you're just going to throw out any more.
2) 500ml stock & 300 ml water is far, *far* too much liquid. It looks like what's in the video only covers the bottom 1/4 or 1/3 of the chicken, but for me it almost submerged the chicken. I'd say it's best to just eyeball it, and fill it with liquid 'til it's a quarter way up the chicken, then check during the cooking process and put more in if the peas start to look dry.
Quite lovely combo and like the ease of assembly and spice blend.
OMG. Sensational. There is no culinary team anywhere in the world that is this creative. I have all of these ingredients at home - and have been thinking of doing a chicken tagine - but now, I think, I'm just going to try this instead. Thank you!
Thank you! We're so pleased to hear :)
What would one use, hypothetically, if one detests dates? Prunes? Apricots?
Yes, you can definitely replace with dried apricots or prunes. Let us know how it turns out!
Yup - I found some partially dried Uzbeck apricots .. excellent. The family food critic (6) agreed!
Winner, winner, chicken dinner! Absolutely making this when I return home from holiday.
Any ideas for a veg substitute that would soak up the marinade? Maybe cauliflower?
Maybe a mix of cauliflower and aubergine would be good?
I was thinking you could probably use tofu.
Do you have an idea how you could make this traybake vegeterian or presceterian? What would you use instead of the chicken? :)
Would this recipe work if I substituted the split peas with yellow daal?
Looks good , will make go sure 😊
This looks amazing!
Looks so nice….
I LOVE your recipes so much Kafka. I learnt to use tahini in so many of my recipes as well as improve my condiments just by watching your video on this channel..
*Katja..not Kafka 😞🤣
😂😂
Just tried it and it was fantastic, i just put the marinade in and it was a little too orangey, what do you reckon about discarding the marinade but adding extra spices in the broth ?
Did you add the remaining marinade to the tray bake? I don’t think she does that in the video.
@@jmstrumbos yes, and that's what I thought when rewatching the recipe
Yum.