Pasta with bharat-spiced chicken and vegetables ( 6 peoples )

Ingredients :

• 100 mlolive oil
• 2onions, finely chopped
• 2 x 1 kgwhole chickens, each jointed into 8 pieces
• 3carrots, cut in half lengthwise and halved again
• 2potatoes, peeled, halved
• 60 ml(¼ cup) tomato purée or passata
• 200 g(1 cup) yellow split peas
• 400 gcan chickpeas, rinsed, drained
• 450 gquadrettini*, hilopites* or 450g fresh lasagna sheets cut into 1 cm squares

Bharat spice mix :

• 1 tspdried rosebuds*
• 1 tspdried chilli flakes
• 1 tbspground turmeric
• 1 tspground cinnamon

Instructions :

To make the spice mix, using a mortar and pestle, grind rosebuds and chilli flakes until ground. Transfer to a small bowl and stir through turmeric and cinnamon. Set aside.

Heat 2 tbsp oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until soft. Add half the spice mix and cook, stirring, for 2 minutes or until fragrant. Transfer to a bowl. Add 1 tbsp oil to the pan, then increase heat to high. Working in 2 batches, cook chicken pieces, turning occasionally, for 7 minutes or until browned all over. Transfer to a plate and refrigerate until needed.

Reduce heat to medium, then add onion mixture to the pan. Add carrots and potatoes and cook for 3 minutes to coat with onion mixture. Stir in tomato purée, 1.5 litres water and split peas and bring to the boil. Reduce heat to low and simmer for 40 minutes or until peas are tender. Stir in chickpeas. Season with salt and pepper. Remove from heat.

Preheat oven to 180°C. Toss pasta with remaining 2 tbsp oil in a greased 4 litre-capacity deep baking dish. Ladle over the sauce to cover. Arrange chicken on top and scatter over remaining spice mix. Bake for 35 minutes or until pasta is al dente and chicken is cooked through. Stand for 5 minutes, then serve.

Cook's notes :

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.