One-pan spicy chicken

Name: One-pan spicy chicken
Total time: 50 min
Yield: 6
Ingredients: 1 kg chicken thighs skin on, bone in; 2 onions; 2 tablespoons tikka masala curry paste; 1 x 400 g tin of plum tomatoes; 1 mug of basmati rice (300g); 500 g frozen peas; 1 x 400 g tin of light coconut milk

Sweet onions, peas & fluffy rice

“Traybakes are super-useful but require an oven, so I’ve taken that concept and transferred it to the hob. Here, there’s no need to turn the oven on at all, you’ll only need one pan, and you’ll end up with something utterly delicious in just 40 minutes. With layers of spice, sweet onions and tender chicken, this is all about achieving big flavour through clever, savvy cooking. ”

Serves 6

Cooks In50 minutes

DifficultyNot too tricky

Chicken One-pan recipes

Nutrition per serving

Calories 590 30%
Fat 24.5g 35%
Saturates 9.2g 46%
Sugars 9.5g 11%
Salt 0.9g 15%
Protein 35.2g 70%
Carbs 60.3g 23%
Fibre 7.3g -

Of an adult's reference intake

£1 Wonders

By Jamie Oliver

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Ingredients

1 kg chicken thighs , skin on, bone in
2 onions
2 tablespoons tikka masala curry paste
1 x 400 g tin of plum tomatoes
1 mug of basmati rice (300g)
500 g frozen peas
1 x 400 g tin of light coconut milk

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£1 Wonders

By Jamie Oliver

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Method

Place a large casserole pan on a medium-high heat. Season the chicken thighs with a pinch of sea salt and plenty of black pepper, then place in the pan skin-side down for 10 minutes, or until browned, then use tongs to turn them over and carefully remove the chicken skin. Place it in the pan alongside the thighs, removing to a board once crisp, then roughly chop.
Meanwhile, peel and finely chop the onions and add to the pan. Cook for 2 minutes, or until golden, then stir in the curry paste and cook for 10 minutes.
Tip in the tomatoes, breaking them up with a spoon, then cook for 5 minutes, until thickened.
Stir in the rice to toast for 1 minute or until translucent, then pour in 2 mugs of water (600ml). Give it a stir, turn over the chicken and cover with a lid. Leave to simmer for 12 minutes, or until the rice is cooked, stirring in the peas and most of the coconut milk for the final 2 minutes. When it’s blipping away in the middle starting to catch at the edges, remove from the heat. Ripple through the remaining coconut milk, then divide between plates. Sprinkle over the crispy chicken skin and serve.

Tips

EASY SWAPS
Swap out the veg for any you have to hand or that you like – think broccoli florets and slices of courgette or peppers. Choose whichever flavour you want too – go for a different curry paste, or swap in pesto or harissa. Perfect for flexible, family cooking.

MAKE IT VEGGIE
Leave out the chicken and add a tin of chickpeas or lentils with the chopped tomatoes.

HELPFUL HINT
This recipe uses the absorption method – it doesn’t really matter the size of your mug, as long as you do 1 mug of rice to 2 mugs of water.

LOVE YOUR LEFTOVERS
You can always freeze the leftover curry paste in an ice-cube tray, ready to be used another day.

£1 Wonders

By Jamie Oliver