Heat the oven to 220C. Put the chicken, orange, chilli, garlic, shallots, chilli flakes, coriander and cumin seeds in a large bowl with 50ml oil, 20ml maple syrup and a teaspoon and a half of salt, then toss with your hands until the chicken is well coated.
In a separate bowl, combine the stock, 150ml water, the split peas and half a teaspoon of salt.
Pour the peas and stock into a 30cm x 35cm baking dish, then top with the chicken and its marinade, arranging the legs so they are skin side up and spaced apart. Cover the dish tightly with foil, bake for an hour, then remove the foil and brush the chicken with the remaining 10ml each of oil and maple syrup, and sprinkle over an eighth of a teaspoon of salt. Return to the oven, uncovered, for 20 minutes, or until the skin is golden brown and crisp and the peas are cooked through but still retain a little bite. When cool enough to handle, squeeze the garlic cloves out of their papery skins and stir into the peas.
Pour the lime juice evenly over the top, finish with a scattering of coriander and serve hot.
