Dinner Disaster

Yes, that is correct, Friday night's dinner didn't really work, despite following the ever trusty Diana Henry. Of course it is not her fault, it is the fault of yellow split peas. I was so excited to make this recipe as it sounded so delicious, comforting yet zingy. However it didn't work. I will explain. I have never soaked split peas before use, and this recipe didn't call for soaking either, I put them on as described below, and after TWO HOURS of cooking they still resembled the dried split peas that had fallen out of the packet. Why? They weren't old, so I can only assume that it was just a dud batch. Never mind I thought I have the puree tomorrow, as a dip. I cooked them some more, added more liquid and still nothing. It is now Sunday I cooked them for a further 45 mins this morning and they have finally fallen into a collapsing lumpy puree, I am going to devour the puree with pitta bread and ham. I cannot wait. The rest of the recipe was a dream, the chicken delicious, served with anya potatoes  which were roasted with olive oil, garlic, a splish of balsamic vinegar and a lot of dried rosemary for about 35 mins and some fine green beans.

Here is D.H.'s recipe Split pea puree with Greek lemon and oregano chicken.

Chicken
8 skin on chicken thighs
2 lemons, one zested, both juiced
8 tbsp olive oil
salt and pepper
2 tbsp dried oregano
8 thyme sprigs I tried to rescue some thyme from the snow outside, it was no where near 8 sprigs but the flavour was still there.

Puree
200g split peas
1 small onion, finely chopped
1 chilli, deseeded, chopped
2 tsp ground cumin
2 tbsp olive oil
Juice of 1 lemon

Garnish
Red onion slice wafer thin
Flat leaf parsley
Extra virgin olive oil.

Mix the chicken with the olive oil, lemon zest and juice, salt, pepper and oregano and leaves from half the thyme, cover and leave in the fridge for 2 hours I left it in fore less than that and it was still well marinated. Turn occasionally.

Put the split peas in a pan with 1.2l of water, bring to the boil and skim off the scum. Once the water is clear add the onion, chilli and cumin, simmer uncovered until the peas break down into a thick puree. This should take 30 mins. Cool then mash with lemon juice, olive oil and season.

Whilst that is going on pre heat the oven to gas mark 6. Put the chicken in a roasting tin with the remaining thyme. Cook for 45mins or until the juices run clear. Serve the chicken hot with the puree lukewarm and add the garnish if you are doing that!

If you do manage to have this as a meal in one instead of over three days I'd love to know what it was like!

Enjoy!!