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
- 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.
- 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.
- 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.
- Preheat the oven: Set the oven to 180ºC/350ºF/gas 4.
- 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.
- 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.
- 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.
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 Spatchcock Chicken
- Jamie Oliver Chicken Caesar Salad
- Jamie Oliver Chicken And Mushroom Risotto
- Jamie Oliver 5 Ingredients Chicken Pie
Jamie Oliver Sticky Chicken Recipe
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
- 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.
- 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.
- 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.
- Preheat the oven: Set the oven to 180ºC/350ºF/gas 4.
- 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.
- 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.
- 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.
Jamie Oliver Sticky Chicken Recipe