Pepper & chicken jalfrezi traybake

Lots of fresh bay, soft garlic, fresh green chilli, sweet onion & yoghurt

Pepper & chicken jalfrezi traybake

Pepper & chicken jalfrezi traybake

Serves 4
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories 316 16%
  • Fat 19.5g 28%
  • Saturates 4.8g 24%
  • Sugars 11.6g 13%
  • Salt 1.1g 18%
  • Protein 20.7g 41%
  • Carbs 14.6g 6%
  • Fibre 3.2g -
Of an adult's reference intake
Recipe From

7 Ways

By Jamie Oliver
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Ingredients

  • 4 free-range 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 tablespoons jalfrezi curry paste
  • 2 tablespoon onion marmalade
  • red wine vinegar
  • 4 tablespoons natural yoghurt
Tap For Method
Recipe From

7 Ways

By Jamie Oliver
Tap For Ingredients

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.

Tips

MAKE YOUR OWN NAAN-STYLE BREAD
– 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.

EASY SWAPS
– If you can’t get hold of fresh bay leaves, a couple of rosemary sprigs will work just as well.

Recipe From

7 Ways

By Jamie Oliver