Preparation

To make the spice mixture, use a mortar and pestle, ture the rose buds and pepper very well until they are ground.

Transfer to a small bowl and mix the saffron and cinnamon.
Let it go.

Heat 2 tablespoons of oil in a large saucepan over medium heat.
Add onions and cook, stirring occasionally, for 5 minutes or until tender.

Add half the spice mixture and cook, stirring, for 2 minutes or until fragrant.

Transfer to a bowl.

Add 1 tablespoon of oil to the pan and increase the heat.

Cook the chicken pieces, turning occasionally, for 7 minutes or until completely browned.

Transfer to a plate and refrigerate.

Reduce the heat to medium and then add the onion mixture to the pan.

Add the carrots and potatoes and cook for 3 minutes to coat with the onion mixture.

Add the tomato sauce, 1.5 liters of water, the split peas and bring to a boil.

Reduce heat and cook for 40 minutes or until the peas are tender.

Add the previously cooked chickpeas.

Season with salt and pepper. Remove from heat.

Preheat the oven to 180 ° C.

Mix the dough with the remaining 2 tablespoons of oil in a deep greased baking dish with a capacity of 4 liters.

With a ladle, cover with the sauce. Arrange the chicken on top and spread the remaining spices over the mixture.

Bake for 35 minutes or until the dough is al dente and the chicken is cooked.

Leave for 5 minutes and serve.

Ingredients

  • 100 ml olive oil
  • 2 onions, finely chopped
  • 2 x 1 kg whole chickens, each jointed into 8 pieces
  • 3 carrots, cut in half lengthwise and halved again
  • 2 potatoes, peeled, halved
  • 60 ml (¼ cup) tomato purée or passata
  • 200 g (1 cup) yellow split peas
  • 400 g can chickpeas, rinsed, drained
  • 450 g quadrettini, hilopites or 450g fresh lasagna sheets cut into 1 cm squares
  • Bharat spice mix
  • 1 tsp dried rosebuds
  • 1 tsp dried chilli flakes
  • 1 tbsp ground turmeric
  • 1 tsp ground cinnamon