Guest chef

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

Baked chicken with olives and jalapeños

  • Serves 6
  • Prep 20 mins
  • Total time 1 hr 45 mins
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Baked chicken with olives and jalapeños

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Heat 2 tablespoons of the oil in a large, lidded ovenproof casserole dish. In batches, lightly brown the pieces of chicken on both sides, then remove to a plate and set aside.
  • 2Heat the remaining oil in the same pan and gently cook the garlic, onions and red pepper for 10-15 minutes – until soft but not browning. Add the browned chicken thighs and the rest of the ingredients, apart from the jalapeños. Cover the pan with a lid and bake for 45 minutes.
  • 3Remove the bay leaves, thyme and marjoram or oregano sprigs and allspice berries before serving. Season to taste. Fold in the jalapeños and serve with a green salad and rice.
  • Recipe photograph by Laura Edwards

Get ahead

Make up to a day ahead, cool, cover and chill. Reheat thoroughly before serving. The casserole can also be frozen.

You will need

  • 125ml olive oil
  • 1.2kg chicken thigh fillets (about 12 small skinless and boneless thighs), each cut in half
  • 8 garlic cloves, chopped
  • 3 onions, thinly sliced
  • 1 red pepper, deseeded and chopped
  • 8 small bay leaves
  • 4 sprigs of thyme
  • 5 sprigs of marjoram or oregano
  • 1 tsp allspice berries or ground allspice
  • 1 tbsp light muscovado sugar
  • 1 tsp freshly ground black pepper
  • 6 tbsp cider vinegar
  • 150g green pitted olives
  • 25g red or green pickled jalapeños (from a jar), roughly chopped
  • sea salt
Buy Ingredients

+ Nutritional Information