Baked chicken with olives and jalapeños | Sainsbury`s Magazine

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