Jalfrezi, known as one of the spiciest dishes in , usually features green peppers, onions and tomatoes.
It's traditionally served with meat in a rich sauce, but British culinary star has put his own spin on it - transforming it into a traybake. On his website, Jamie Oliver shared his enthusiasm for the dish: "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."
He added: "The oven does most of the hard work, leaving you with tender, succulent chicken thighs, vibrant colour, and next-level deliciousness." The recipe, which takes just an hour to cook, is perfect for a busy weeknight.
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Chicken jalfrezi traybake recipeIngredients
- Four skin and bone-in chicken thighs
- Eight garlic cloves
- Two green chillies
- Three red peppers
- Eight bay leaves
- One heaped tablespoon jalfrezi curry paste
- Two tablespoons onion marmalade
- Four tablespoons of natural yoghurt
- Red wine vinegar
- Olive oil
Method
Preheat the oven to 180C/350F/gas 4, then turn your attention to the roasting tin which should be roughly 25cm x 35cm and made of sturdy material.
Transfer the tin to the hob and set it over medium heat before preparing the chicken. Season the whole chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with one tablespoon of olive oil.
To prepare the Chicken jalfrezi traybake, start by peeling garlic cloves, halving and deseeding chillies, then toss them into the tray along with torn-up peppers, seeds discarded. As things heat up, remember to flip the chicken once it's golden, then mix in bay leaves, jalfrezi paste, and onion marmalade to coat everything well, reports .
Let it sizzle for five minutes, splash in two tablespoons of red wine vinegar, and pop it in the oven for 45 minutes or until the chicken is perfectly tender. Finish by mashing the soft garlic into the juices, swirling through some yoghurt, and serving it piping hot.
