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Baked chicken with olives and jalapeños
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Baked chicken with olives and jalapeños
Recipe by Linda Tubby
Serves: 6
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
454Kcal
Fat
25gr
Saturates
5gr
Carbs
10gr
Sugars
8gr
Fibre
3gr
Protein
47gr
Salt
1.3gr
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.
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.
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.
- 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.
- 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.
- 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.