Those seeking a tasty dinner with minimal effort will love this spiced chicken dish by Jamie Oliver.
The beloved British chef has crafted the ultimate meal comprised of chicken, onions, peas, and fluffy rice that takes just 40 minutes to make.
Sharing the recipe from his cookbook Jamie’s £1 Wonders, the chef said: “Traybakes are super-useful but require an oven, so I’ve taken that concept and transferred it to the hob.
“Here, there’s no need to turn the oven on at all, you’ll only need one pan, and you’ll end up with something utterly delicious in just 40 minutes. With layers of spice, sweet onions and tender chicken, this is all about achieving big flavour through clever, savvy cooking.”
The recipe calls for just seven ingredients plus a large casserole pan to cook everything in.
Jamie Oliver’s one-pan chicken recipe
Ingredients
1kg whole chicken thighs
Two onions
Two tablespoons tikka masala curry paste
One 400g tin plum tomatoes
One mug basmati recie (300g)
500g frozen peas
One 400g tin of light coconut milk
Method
Take the large casserole pan and place over medium-high heat on the hob. Meanwhile, season the chicken thighs with a pinch of sea salt and plenty of black pepper, then place them in the pan skin-side down.
Cook until browned for around 10 minutes, then use tongs to turn them over and carefully remove the chicken skin.
Place it in the pan alongside the thighs, transferring to a board once crisp. Roughly chop the crunchy skin then move on to the remaining ingredients.
Peel and finely chop the onions and add them to the pan with the chicken thighs. Cook them off for two minutes, or until golden, then stir in the curry paste and cook for a further 10 minutes.
It’s important to add the curry paste before the sauce ingredients as it will ensure maximum flavour payoff.
Tip in the tomatoes, breaking them up with a spoon, then cook for five minutes until the liquid has thickened.
Next, stir in the rice and leave to toast for one minute or until translucent, then pour in two mugs of water (600ml).
Stir the contents of the pan, turn over the chicken and cover the casserole dish with a lid. Leave the ingredients to simmer for 12 minutes, or until the rice is cooked, stirring in the peas and most of the coconut milk during the final two minutes.
Jamie said: “When it’s blipping away in the middle and starting to catch at the edges, remove it from the heat.”
Ripple through the remaining coconut milk before dividing the dish between plates. Finally, sprinkle over the crispy chicken skin and serve.
