Jamie Oliver's Pepper and Chicken Jalfrezi Traybake
|4||chicken thighs, skin on, bone in|
|8||cloves of garlic|
|2||fresh green chillies|
|8||fresh bay leaves|
|1 heaped tbsp||jalfrezi curry paste|
|2 tbsp||onion marmalade|
|4 tbsp||natural yoghurt|
You will need: a 25cm x 35cm sturdy roasting tray.
Preheat the oven to 180ºC. 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.
ENERGY 316kcal FAT19.5g SAT FAT 4.8g PROTEIN 20.7g CARBS 14.6g SUGARS 11.6g SALT 1.1g FIBRE 3.2g