This delicious Jamie Oliver Chicken Jalfrezi is a quick and easy meal packed with flavor. With tender chicken thighs, a spicy jalfrezi paste, and creamy yoghurt, it’s the perfect balance of heat and comfort. You can easily swap ingredients to suit what you have in your kitchen for a customizable, tasty dinner.
Ingredients Needed
- 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 (about 15g/0.5oz) jalfrezi curry paste
- 2 tablespoons (about 40g/1.4oz) onion marmalade
- 2 tablespoons (about 30ml/1 fl oz) red wine vinegar
- 4 tablespoons (about 60g/2oz) natural yoghurt
How To Make Chicken Jalfrezi
- Preheat the oven: Preheat your oven to 180°C/350°F/gas 4.
- Prepare the chicken: Heat a 25cm x 35cm (10″ x 14″) sturdy roasting tray on medium heat. Season the chicken thighs with sea salt and black pepper, then place them in the tray skin side down with 1 tablespoon of olive oil.
- Add aromatics: Peel the garlic cloves and halve the chillies, deseeding them. Scatter the garlic and chillies into the tray. Tear the peppers into quarters, remove the seeds, and add them to the tray.
- Cook the chicken: Once the chicken skin is golden, turn it over. Add the bay leaves, jalfrezi paste, and onion marmalade, tossing everything to coat. Let it cook for 5 minutes.
- Add vinegar and roast: Pour in 2 tablespoons of red wine vinegar, stir, and transfer the tray to the oven. Roast for 45 minutes, or until the chicken is tender and falling off the bone.
- Finish the dish: Mash the soft garlic cloves into the pan juices, then stir in the natural yoghurt. Serve.
Recipe Tips
- Use skin-on, bone-in chicken thighs: They stay juicy and tender, perfect for absorbing all the rich flavors from the sauce.
- Don’t skip the searing step: Browning the chicken skin first creates a crispy, golden texture that adds flavor to the dish.
- Mash the garlic into the sauce: Once cooked, mash the garlic cloves to release all their sweetness and infuse the sauce with depth.
- Let the chicken rest before serving: After roasting, allow the chicken to rest for a few minutes so it stays moist and juicy when you serve it.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Jalfrezi cool to room temperature before refrigerating. Store it in an airtight container for up to 3 days.
- Freeze: You can freeze Chicken Jalfrezi for up to 3 months. Allow it to cool, then transfer it to a freezer-safe container. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Place the chicken and sauce in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until piping hot.
Nutrition Facts
Serving Size: Approximately 1 serving (300g)
- Calories: 397
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 91mg
- Sodium: 540mg
- Potassium: 880mg
- Total Carbohydrate: 16g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 37g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken In White Wine And Mushroom Sauce
- Jamie Oliver Chicken Basque
- Jamie Oliver Chicken And Sweet Potato Recipe
- Jamie Oliver Chicken And Spinach Lasagne
Jamie Oliver Chicken Jalfrezi
Description
This delicious Jamie Oliver Chicken Jalfrezi is a quick and easy meal packed with flavor. With tender chicken thighs, a spicy jalfrezi paste, and creamy yoghurt, it’s the perfect balance of heat and comfort. You can easily swap ingredients to suit what you have in your kitchen for a customizable, tasty dinner.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C/350°F/gas 4.
- Prepare the chicken: Heat a 25cm x 35cm (10″ x 14″) sturdy roasting tray on medium heat. Season the chicken thighs with sea salt and black pepper, then place them in the tray skin side down with 1 tablespoon of olive oil.
- Add aromatics: Peel the garlic cloves and halve the chillies, deseeding them. Scatter the garlic and chillies into the tray. Tear the peppers into quarters, remove the seeds, and add them to the tray.
- Cook the chicken: Once the chicken skin is golden, turn it over. Add the bay leaves, jalfrezi paste, and onion marmalade, tossing everything to coat. Let it cook for 5 minutes.
- Add vinegar and roast: Pour in 2 tablespoons of red wine vinegar, stir, and transfer the tray to the oven. Roast for 45 minutes, or until the chicken is tender and falling off the bone.
- Finish the dish: Mash the soft garlic cloves into the pan juices, then stir in the natural yoghurt. Serve.
Notes
- Use skin-on, bone-in chicken thighs: They stay juicy and tender, perfect for absorbing all the rich flavors from the sauce.
- Don’t skip the searing step: Browning the chicken skin first creates a crispy, golden texture that adds flavor to the dish.
- Mash the garlic into the sauce: Once cooked, mash the garlic cloves to release all their sweetness and infuse the sauce with depth.
- Let the chicken rest before serving: After roasting, allow the chicken to rest for a few minutes so it stays moist and juicy when you serve it.
Jamie Oliver Chicken Jalfrezi