I wanted something a bit different to plain rice to go with my chicken, fresh pineapple and cashew pieces, so opted for adding yellow split peas and other spices to the rice. Even though there were not many split peas compared to rice, I could still taste them.
I have used a rice cooker which is far easier, however if you do not have one, just make it the way you normally do ensuring there is enough water to cook the split peas till they are tender.
Preparation Time: 35 minutes plus soaking overnight
Cooking Time: 50 minutes approximately
Makes: 4 servings
Ingredients For the chicken and pineapple ½ cup raw cashews (I buy split ones from Kakulas Sisters as they are cheaper for cooking)
2 tbsp oil
4 cloves garlic, finely chopped
2 shallots, cut into chunks
1 large red chilli
450 g chicken thigh fillets, cleaned and chopped
½ red capsicum, chopped
½ green capsicum, chopped
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 cups chopped fresh pineapple or half a pineapple
3 spring onions, chopped - to garnish
2 tbsp shredded coconut, toasted
For the split pea rice ¼ cup yellow split peas, washed
2 cups rice, washed and drained
4 tsp butter
2 bay leaves
2 whole cloves
About ½ tsp salt
¾ tsp turmeric
¼ cup frozen peas
Method For the split pea rice
If using a rice cooker, you can make this and it will stay hot while you make the chicken.
Wash the split peas and leave them soaking overnight. Drain.
Using the rice cooker, add the drained split peas and all the other ingredients plus 2 ¾ cups water.
Stir well, and cook.
When the cooker turns itself off, make sure the split peas are cooked and if they are not add a bit of water and turn it back on.
Stir it all and let it stay hot leaving it on the "keep warm" function.
Take out the bay leaves.
For the chicken with pineapple
Put the cashews on baking paper and bake for about 15 minutes in a moderate heat (about 160° fan forced) until they are golden. Keep watching them so they do not burn, and this should take about 15 minutes.
Heat some of the oil in a wok and cook the garlic, shallots and chillies over a medium heat for about 2 or 3 minutes. Remove from the wok.
Turn the heat to high, and stir fry the chicken and capsicums, in 2 batches, stirring until the chicken is light brown. The heat MUST be high so the chicken is succulent.
Return the shallot mixture to the wok, add the oyster sauce, sugar, fish sauce and the fresh chopped pineapple and toss for about 3 minutes.
Add the cashews and mix through.
Put the rice in a cup, press it down and invert it onto the serving plate (or alternatively put it underneath the chicken).
Put the chicken next to the rice mould, scatter with the spring onions and coconut, and serve.