Traybakes! We all love them and this chicken and pepper traybake is no exception… big on flavour, requires minimal effort and even less washing up! Just what we all need mid-week! Hit the link in my bio for the recipe x #dinnerideas #traybake #f52community
I’m really excited to cook a beautiful tray bake chicken jalfrezi with peppers garlic Bay vinegar so we’re going to get this tray we’re going to turn this into a frying pan the first thing we do is give it a little kiss of olive oil get that on a medium-high heat now the chicken is free range so season the chicken up with salt and pepper and then get that skin side down we want to start rendering that fat because we want to get it crispy but also that chicken fat is full of flavor this is my kind of version it’s not classic so as the skin gets crispy let’s start prepping the garlic and this is not going to be strong because the way I’m going to cook this it’s going to be creamy and mild and very fragrant then we go on to the chilies two lovely green chilies cut it in half and use the tip of the knife just to remove those seeds so we’ve removed most of the aggressive Heat let’s turn the chicken over come on we’ve already got good color here then we’re going to go in with the jalfrezi paste now you can get the gel Frazee paste everywhere for me I think this is a really exciting Pace because it’s all done for you and it’ll cling to the chicken next up bay leaves of course if you can’t get bay leaves don’t stress you could use rosemary if you wanted to no worries at all we’re going in with eight big leaves go for it and then Peppers right just get it put your thumb in the little stalky part here push it through and then you can get rid of the seeds and I can tear the pepper into like little quarters so now let’s just take a little curveball a secret ingredient got some onion marmalade here you can get it in all the supermarkets so instead of using a fresh onion and chopping it up we’re going to go in with the onion marmalade because it’s got seasoning in there vinegar sugar about two tablespoons we put in and then last but not least two tablespoons of red wine vinegar I can smell it it’s unbelievable so what we’re creating here guys this is what you would describe as a dry Curry not dry meat it’s going to be the opposite succulently but dryers in sort of sticky peppers around it and garlic and all of that sort of lovely stuff mix it all up so look that’s it look at the colors come on I guarantee you and I promise you epic flavor here so now we just whack this in the oven for about 40 minutes at 180 degrees Celsius beautiful now just let the oven do the work come on look at the colors big flavors minimal effort and then all I would do now is just kiss a few little dots of yogurt in and around here can you see what happens when you shake it and it just starts to Ripple right time to Plate up very excited about all of this let’s get those lovely Peppers Look at the color and the juices are just ridiculous stickiness from that amazing onion marmalade big flavor in very little time wowzers let’s have a chili now I’ve got a chili let’s have a bit of garlic I’ve got two bits of garlic soy and beer they’re getting too excited and that is good to go that is me very very happy yeah man um sweet and sour spice complexity the bay leaves and the vinegar just do like this magic thing with all the kind of rendered chicken fat it is just scrumptious it’s a one tray dish the oven does most of the work but you’re left with these big bold delicious flavors I just love it