Pepper & Chicken Jalfrezi Traybake
Pepper & Chicken Jalfrezi Traybake
Lots Of Fresh Bay, Soft Garlic, Fresh Green Chilli, Sweet Onion & Yoghurt
Ingrediënten
Serves 4 | Total 1 Hour
- 4 chicken thighs skin on, bone in
- 8 cloves of garlic
- 2 fresh green chillies
- 3 red peppers
- 8 fresh bay leaves
- 1 heaped tablespoon jalfrezi curry paste
- 2 tablespoons onion marmalade
- 4 tablespoons natural yoghurt
Instructies
- Preheat the oven to 180°C.
- 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.
