You don’t think you know what pulses are, but you do — they’re a category of legumes that includes dry peas, dry beans, chickpeas, and lentils that provide an excellent source of protein and fiber. For 2016, the International Year of Pulses, we’re offering some tasty and nutritious recipes that highlight these super seeds. For more recipes and prep tips, visit pulsepledge.com.
How do you give split peas even more flavor? By roasting them in the same pan as juicy chicken thighs, apricots, and kalamata olives. The split peas take on seasoning from the sweet and savory combination of flavors and richness from the fatty chicken renderings.
Preheat the oven to 300°F.
Spread the flour in a large shallow plate. Season the chicken liberally with salt and pepper. Dredge the chicken lightly in the flour to coat all sides, tapping off any excess flour. Put a large ovenproof pot over high heat and coat with oil. When the oil is shimmering, add 3 to 5 pieces of chicken and brown them for 5 minutes on each side. Transfer the chicken to a platter and repeat with the remaining thighs.
Reduce the heat to medium and add onions and garlic to the pot and cook until translucent. Increase the heat to medium high. Add chicken stock, white wine, and Dijon mustard and cook until liquid reduces by half. Once liquid has reduced, add olives, apricots, and butter and stir. Nestle the yellow split peas and chicken in the pot so the thighs are covered with apricots, olives and stock. Cover pot with a lid or aluminum foil and place in the oven. Cook for 1 hour at 300°F until chicken and split peas are tender.
Plate chicken and sprinkle with parsley and mint.
Recipe by Hearth & Table