Jamie Oliver​ Sticky Chicken Recipe

Jamie Oliver​ Sticky Chicken Recipe

This easy and flavorful Sticky Chicken recipe from Jamie Oliver is perfect for a quick, hearty meal. With tender chicken, bold spices, and a sticky sauce, it’s a dish that can be made with simple, everyday ingredients. Serve with rice or couscous for a complete, satisfying meal that’s full of flavor!

Ingredients Needed

  • 3 fresh red chillies
  • 2 onions
  • 4 cloves of garlic
  • 4 large plum tomatoes
  • 1 bunch of fresh coriander
  • 4 large free-range chicken legs, skin on
  • Olive oil (enough for drizzling)
  • 2 teaspoons garam masala
  • 1 tablespoon crumbled dried curry leaves
  • 1 tablespoon mustard seeds
  • 2 tablespoons white wine vinegar
  • 1/2 cup (125g) fat-free natural yoghurt

How To Make Sticky Chicken

  1. Prepare the ingredients: Halve the chillies (deseed if preferred), peel and finely slice the onions, and peel and crush the garlic. Quarter the plum tomatoes and pick the coriander leaves.
  2. Season the chicken: Rub the chicken legs with a drizzle of olive oil and garam masala. Place the chicken in a large non-stick ovenproof pan.
  3. Brown the chicken: Drizzle with more oil and fry the chicken over medium heat for 10-15 minutes, until golden brown all over. Let the chicken get dark for extra flavor. Drain off any excess fat.
  4. Preheat the oven: Set the oven to 180ºC/350ºF/gas 4.
  5. Add the spices and vegetables: Add the curry leaves, mustard seeds, chillies, onions, and garlic to the pan. Stir and cook for 5 minutes. Add the tomatoes and white wine vinegar.
  6. Cook in the oven: Transfer the pan to the oven and cook uncovered for 50 minutes, or until the chicken is cooked through and falls off the bone.
  7. Finish the dish: Remove the pan from the oven and reduce the liquid on the hob until sticky. Scatter with fresh coriander leaves and serve with cooling yoghurt. Serve with rice, couscous, or a refreshing salad.
Jamie Oliver​ Sticky Chicken Recipe
Jamie Oliver​ Sticky Chicken Recipe

Recipe Tips

  • Brown the chicken well: Make sure to fry the chicken until it’s dark golden and crispy. This step adds deep flavor to the dish.
  • Don’t skip the reduction: After baking, reduce the sauce on the hob until it’s sticky. This helps concentrate the flavors and gives the dish its signature texture.
  • Adjust the heat: If you prefer less heat, remove the seeds from the chillies before adding them to the pan.
  • Let the chicken rest: After baking, let the chicken rest for a few minutes before serving to help keep it juicy.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover Sticky Chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
  • Freeze: Allow the chicken to cool completely before freezing. Store in an airtight container or freezer bag for up to 3 months. To serve, thaw overnight in the fridge and then reheat until hot.
  • Reheat: Preheat the oven to 180ºC/350ºF. Place the chicken on a baking tray and cover with foil to keep it moist. Reheat for about 15-20 minutes, or until hot.

Nutrition Facts

Serving Size: 1 serving

  • Calories: 263.9
  • Total Fat: 6.7g
  • Saturated Fat: 1.7g
  • Cholesterol: 117mg
  • Sodium: 663.3mg
  • Potassium: 476.5mg
  • Total Carbohydrate: 5.6g
  • Dietary Fiber: 1.6g
  • Sugars: 0.4g
  • Protein: 43.2g

Try More Jamie Oliver Recipes:

Jamie Oliver​ Sticky Chicken Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 25 minutesServings:4 servingsCalories:263.9 kcal Best Season:Suitable throughout the year

Description

This easy and flavorful Sticky Chicken recipe from Jamie Oliver is perfect for a quick, hearty meal. With tender chicken, bold spices, and a sticky sauce, it’s a dish that can be made with simple, everyday ingredients. Serve with rice or couscous for a complete, satisfying meal that’s full of flavor!

Ingredients

Instructions

  1. Prepare the ingredients: Halve the chillies (deseed if preferred), peel and finely slice the onions, and peel and crush the garlic. Quarter the plum tomatoes and pick the coriander leaves.
  2. Season the chicken: Rub the chicken legs with a drizzle of olive oil and garam masala. Place the chicken in a large non-stick ovenproof pan.
  3. Brown the chicken: Drizzle with more oil and fry the chicken over medium heat for 10-15 minutes, until golden brown all over. Let the chicken get dark for extra flavor. Drain off any excess fat.
  4. Preheat the oven: Set the oven to 180ºC/350ºF/gas 4.
  5. Add the spices and vegetables: Add the curry leaves, mustard seeds, chillies, onions, and garlic to the pan. Stir and cook for 5 minutes. Add the tomatoes and white wine vinegar.
  6. Cook in the oven: Transfer the pan to the oven and cook uncovered for 50 minutes, or until the chicken is cooked through and falls off the bone.
  7. Finish the dish: Remove the pan from the oven and reduce the liquid on the hob until sticky. Scatter with fresh coriander leaves and serve with cooling yoghurt. Serve with rice, couscous, or a refreshing salad.

Notes

  • Brown the chicken well: Make sure to fry the chicken until it’s dark golden and crispy. This step adds deep flavor to the dish.
  • Don’t skip the reduction: After baking, reduce the sauce on the hob until it’s sticky. This helps concentrate the flavors and gives the dish its signature texture.
  • Adjust the heat: If you prefer less heat, remove the seeds from the chillies before adding them to the pan.
  • Let the chicken rest: After baking, let the chicken rest for a few minutes before serving to help keep it juicy.
Keywords:Jamie Oliver​ Sticky Chicken Recipe

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