PEPPER & CHICKEN JALFREZI TRAYBAKE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 1 hours
|4 chicken thighs skin on, bone in|
|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|
- 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.
Calories 316 calories, FatContent 19.5 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 20.7 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre
RED ONION MARMALADE RECIPE | BBC GOOD FOOD
Provided by: Barney Desmazery
Categories: Condiment, Side dish, Snack
Total time: 2 hours 15 minutes
Yield: Fills about four 500ml jars
|2kg red onions or regular onions|
|4 garlic cloves|
|4 tbsp olive oil|
|140g golden caster sugar|
|1 tbsp fresh thyme leaf|
|pinch of chilli flakes (optional)|
|75cl bottle red wine|
|350ml sherry vinegar or red wine vinegar|
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.