Who wants to slave away in the kitchen when they come home from work? Especially once you have cooked and there is a ton of washing up left to do.
However, this recipe requires neither of those things and still packs plenty of ‘big flavour’.
This recipe comes from chef Jamie Oliver and is a one-pan spicy chicken recipe with sweet onions, peas and fluffy rice.
According to the chef’s website, “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.”
READ MORE: Quick French toast recipe ‘tastes amazing’ and makes eating healthy ‘so much easier’
Even better it serves six people and cooks in just 50 minutes.
How to make Jamie Oliver’s one-pan spicy chicken recipe:
Ingredients
1kg chicken thighs, skin-on, bone-in
2 onions
2 tablespoons tikka masala curry paste
1 x 400g tin of plum tomatoes
1 mug of basmati rice (300g)
500g frozen peas
1 x 400g tin of light coconut milk
Method
Firstly, place a casserole pan on medium-high heat and then season the chicken thighs with a pinch of salt and plenty of black pepper.
You will need to place it in the pan skin-side down for 10 minutes, or until it turns a golden brown colour.
Use tongs to help turn the meat over and remove the chicken skin. Place the skin in the pan alongside the thighs. Remove the chicken skin to a board once it has gone crispy and chop it up.
Next, peel and finely chop the onions and add them to the pan. Cook them for 2 minutes, or until they have gone soft and golden. Stir in the curry paste and cook this for 10 minutes.
A handy tip to know is that you can freeze the leftover curry paste and put it in an ice-cube tray. This can be used for another day.
Next, add the tomatoes and you can break them up with a spoon. Cook them for 5 minutes and until it has thickened.
Then you will need to stir in the rice and let this toast for 1 minute or until it becomes translucent.
Pour in 2 mugs of water which should be 600ml. Stir the mixture and turn over the chicken. Cover this with a lid.
Leave it to simmer for 12 minutes, or until the rice is cooked. Add in the peas and stir. Stir in most of the coconut milk for the last 2 minutes.
When it’s bubbling away in the middle and starts to catch at the edges, remove this from the heat.
Add in the rest of the coconut milk and divide it between plates. Finally, sprinkle over the crispy chicken skin and serve.
