Spicy Chicken, Split Pea and Coconut Soup

sainsburysmagazine.co.uk

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1 tbsp rapeseed oil

4 to 6 chicken thighs and drumsticks (about 750g)

½ to 1 red chilli, deseeded and finely sliced

1 tbsp finely chopped root ginger

3 garlic cloves, sliced

1 large echalion shallot, finely sliced

½ tsp ground turmeric

¼ tsp ground cumin

¼ tsp ground coriander

200g dried green split peas, rinsed

600ml chicken stock* or water

50g creamed coconut, chopped

2 to 3 tbsp lime juice (about 2 limes)

subheading: TO SERVE:

a small handful of coriander, coarsely chopped

a handful of finely spliced spring onions

skin-on 2 almonds, finely sliced

subheading: Share:

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