Jamie Oliver's 'utterly delicious' spicy chicken traybake ready in just 40 minutes
To celebrate National Chili Day, Jamie Oliver shared his spicy chicken traybake that is super easy to make.
"You'll only need one pan," Jamie Oliver said of his spicy chicken traybake recipe, which is cooked on the hob.
"You’ll end up with something utterly delicious in just 40 minutes," the British chef confirmed.
"With layers of spice, sweet onions and tender chicken, this is all about achieving big flavour through clever, savvy cooking."
For people who have food sensitivities, this easy-to-make recipe is also gluten-free and free from dairy.
Serving up to six people, here's how to make Jamie Oliver's spicy chicken traybake recipe.
Jamie Oliver's spicy chicken traybake recipe
Ingredients:
One kg of chicken thighs, skin on, bone intact
Two onions
Two tablespoons of tikka masala curry paste
400g tin of plum tomatoes
300g of basmati rice
500g frozen peas
400g tin of light coconut milk
Method
Place a large casserole pan on a medium-high heat. Meanwhile, season the chicken thighs with salt and black pepper, then place in the pan skin-side down for 10 minutes, or until browned.
Use tongs to turn them over and remove the chicken skin. Place it in the pan alongside the thighs, removing to a board once crisp, then roughly chop.
Meanwhile, peel and finely chop the onions and add to the pan. Cook for two minutes, or until golden, then stir in the curry paste and cook for 10 minutes.
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Tip in the tomatoes, breaking them up with a spoon, then cook for five minutes, until thickened.
Stir in the rice to toast for one minute or until translucent, then pour in two mugs of water (600ml).
Stir, then turn over the chicken and cover with a lid. Leave to simmer for 12 minutes, or until the rice is cooked, stirring in the peas and most of the coconut milk for the final two minutes.
Remove from the heat. Ripple through the remaining coconut milk, then divide between plates. Sprinkle over the crispy chicken skin and serve.
One of Jamie Oliver's recommendations is to swap out the curry powder for harissa, which is a spicy fragrant paste made from hot chilli peppers.
Harissa is a hot, aromatic spice paste that can be bought in the supermarket, or you can make your own.
BBC Good Food shared a "basic" harissa recipe that includes dried red chillies, garlic, salt, fresh coriander, caraway seeds and olive oil.
But the blitzed paste will need around 12 hours for the flavours to develop, so it's best made in advance.