7 Ways
By Jamie Oliver
Pepper & chicken jalfrezi traybake
Lots of fresh bay, soft garlic, fresh green chilli, sweet onion & yoghurt
1 hr
Not Too Tricky
serves 4
About the recipe
This jalfrezi-inspired one-tray wonder is all about big flavours with minimal effort. I’ve made the most of two fantastic flavour shortcuts: a spice-packed jalfrezi curry paste, and an onion marmalade to bring sweetness, stickiness, and sourness. The oven does most of the hard work, leaving you with tender, succulent chicken thighs, vibrant colour, and next-level deliciousness.
Recipe From
Ingredients
4 chicken thighs, skin on, bone in
olive oil
8 cloves of garlic
2 fresh green chillies
3 red peppers
8 fresh bay leaves
1 heaped tablespoon jalfrezi curry paste
2 tablespoons onion marmalade
red wine vinegar
4 tablespoons natural yoghurt
Top Tip
If you can’t get hold of fresh bay leaves, a couple of rosemary sprigs will work just as well.
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob. Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil.
- Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray.
- Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone.
- Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.
Mix 2 mugs of self-raising flour, 2 teaspoons of English mustard, and 2 pinches of sea salt in a 26cm non-stick frying pan, then add enough water to make a dough. Mix together with a fork and knead until smooth.
Use a rolling pin to roll out the dough to about the size of a tea towel on a flour-dusted surface, then use your hands to rub the dough with olive oil, spreading it out to the edges.
Roll up the dough lengthways, like a giant cigar, and drizzle with a little more oil, then roll it up like a snail. Flatten it out with a rolling pin, to about the size of the pan.
To cook, dry fry on a medium-high heat for 3 to 4 minutes on each side, or until beautifully golden and crisp. Transfer to a board and smash together to expose the layers.
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