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Baked chicken with olives and jalapeños


Serves: 6
timePrep time: 20 mins
timeTotal time:
Baked chicken with olives and jalapeños
Recipe photograph by Laura Edwards

Baked chicken with olives and jalapeños


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
454Kcal
Fat
25gr
Saturates
5gr
Carbs
10gr
Sugars
8gr
Fibre
3gr
Protein
47gr
Salt
1.3gr

Linda Tubby

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.

See more of Linda Tubby’s recipes
Linda Tubby

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.

See more of Linda Tubby’s recipes

Ingredients

  • 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

Step by step

Get ahead
Make up to a day ahead, cool, cover and chill. Reheat thoroughly before serving. The casserole can also be frozen.
  1. Preheat 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.
  2. Heat 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.
  3. Remove 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.

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