Spiced Buttermilk Chicken Breast with Yellow Split Pea Dhal

Ingredients

• Serves 6
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground fennel
• ½ tsp dried chilli flakes
• ½ tsp ground cardamom
• 1 ½ tsp salt
• 150 ml buttermilk
• 6 chicken breasts, preferably, skin on
• 1 lemon, cut into 6 wedges to serve
• Sea salt and freshly ground black pepper
• Yellow Split Pea Dhal
• 2 ½ tbsp yellow mustard seeds
• 60 g olive oil
• 120g yellow split peas
• 3 large onions, thinly sliced (600 g)
• 4 garlic cloves, finely minced
• 1 tbsp tomato paste
• 60 g peeled ginger, finely minced
• 2 red, bird’s eye chillies (or another hot chilli), deseeded and minced
• 5 g dried curry leaves or 10 g of fresh (or substitute zest of & lime, added at the end of cooking)
• 800 g cherry tomatoes, halved
• 150 g baby spinach

Instructions

1. Put all the spices and the salt into a large mixing bowl. Pour over the buttermilk and lightly whisk to combine. Add the chicken pieces, turning them in the mixture to make sure they are completely coated. Marinate for 1 hour and up to 6.
2. To make the dhal, place a medium saucepan for which you have a lid, on a medium-high heat. Once hot, add the mustard seeds and cover with the lid. After 1 minute the mustard seeds should start to pop. Remove from the heat, leaving the lid in place for another minute, then transfer the seeds to a small bowl.
3. Return the saucepan to medium heat and add the olive oil. Add the yellow split peas and fry in the oil for 2 minutes. Add the onions and ½ a tsp of salt and cook, stirring often, 8 to 10 minutes or until the onions are soft, but not colored. Add the garlic, tomato paste, ginger, chillies and curry leaves. Stir to mix and continue cooking 5 to 7 minutes. If the mixture starts to stick to the bottom of the pan add a little water. Add the cherry tomatoes and continue cooking 10 to 15 minutes, stirring now and then, until the tomatoes start to break down and caramelize.
4. Add the mustard seeds and 500 mls of water and cook, stirring from time to time for 15 to 25 minutes (cooking time will vary) or until the peas soften. (add more water if necessary, but the dhal should be thick not soupy). When the peas are done, add 2 teaspoons of salt and freshly ground pepper to taste. Ladle half the dhal into a food processor and pulse to a not to smooth purèe. Return the puréed mixture to the pan and set aside till ready to finish the dish.
5. Preheat oven to 200° C/ 375°F.
6. Remove the chicken breast from the marinade and lay the pieces on a foil-lined baking tray. Place in the oven and roast for 20 minutes. If you are using breasts with skin-on, grill for a further 2 minutes to brown and crisp the skin.
7. Reheat the dhal over a medium-low heat. When hot, fold in the spinach and cook just until it wilts. Spoon the dhal into individual bowls and top with a chicken breast, sliced at the angle. Serve with a lemon wedge.