Chicken oven baked with ginger and yellow split peas – and chicken soup...
This is a really delicious dish – and has the extra bonus of giving you some free, and if anything, even more delicious soup at the end!
Soak the peas for 3–4 hours in cold water. Strain off the water, put in a pot covered with fresh cold water, bring to the boil and simmer for 30 minutes. Strain off the water and set aside.
When the meal is over, strip any remaining chicken from the carcass and return to the pot. Add another 700–800ml / 24-27fl oz of stock or water and the bouquets garnis, bring back to the boil and simmer for a further 45–60 minutes to make the most delicious soup.
Serves 6 – per portion
Good Source of: Vitamin B1, B2, B6, niacin, magnesium, iron , zinc & folate