Step 1

Preheat the oven to 180°C/350°F/gas

Step 2

Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob. Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil. Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray.

Step 4

Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone. Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.