West African Jollof Rice with Crispy Garlic Chicken Thighs

Ingredients

• 4 part ground ginger (For the jollof spice mixture)
• 4 part dried thyme (For the jollof spice mixture)
• 3 part red chili flakes (For the jollof spice mixture)
• 2 part onion powder (For the jollof spice mixture)
• 2 part ground coriander (For the jollof spice mixture)
• 1 part ground cinnamon (For the jollof spice mixture)
• 1 part garlic powder (For the jollof spice mixture)
• 1 part smoked paprika (For the jollof spice mixture)
• 1 part salt (For the jollof spice mixture)
• 1 part ground cubeb tail pepper (For the jollof spice mixture)
• 1 part smoked crayfish powder (For the jollof spice mixture)
• 5 part ground nutmeg (The on-screen text indicates 5 parts; the spoken audio says to add it before mixing.)
• 0.5 part garlic (For the jollof spice mixture; the transcript says a half part.)
• 14 oz whole peeled tomatoes (About half a can)
• 0.25 white onion (Chopped, for blending)
• 3 red bell peppers (Cut into chunks)
• 1 red habanero (Stem removed; Scotch bonnet is the traditional alternative)
• 30 g vegetable oil (For sautéing, plus another drizzle for toasting the rice)
• 0.5 red onion (Thinly sliced for sautéing)
• 2 bay leaves
• 0.5 spoonful curry powder (Added with the spice mixture)
• cayenne powder (Optional sprinkle for extra spice)
• washed rice (Quantity is not stated; toast before adding the sauce)
• chicken stock (Add until it covers the rice)
• chicken thighs (Skin-on amount not stated)
• butter (One pat for the chicken and another pat to finish the rice)
• fresh thyme (A bunch, for basting the chicken)
• 2 garlic cloves (For basting the chicken)
• fresh red onion (Sliced and stirred into the finished rice)
• MSG (Optional pinch, added to taste at the end)

Steps

1. 1

   Make the jollof spice mixture by combining the ground ginger, dried thyme, red chili flakes, onion powder, ground coriander, cinnamon, garlic powder, smoked paprika, salt, ground cubeb tail pepper, smoked crayfish powder, ground nutmeg, and garlic. Mix thoroughly. The source describes one spoon as one part by volume.

2. 2

   Add the whole peeled tomatoes, chopped white onion, red bell peppers, stemmed habanero, and a small pinch of salt to a blender. Blend until smooth, then set the sauce aside.

3. 3

   Heat a pan over medium heat and add about 30 g vegetable oil.

4. 4

   Add the thinly sliced red onion and a pinch of salt. Cook for about 5 minutes, until softened and lightly browned but still retaining some bite.

5. 5

   Add the bay leaves, 15 g—about two large spoonfuls—of the jollof spice mixture, about half a spoonful of curry powder, and an optional sprinkle of cayenne powder.

6. 6

   Toast the aromatics and spices for 30–60 seconds, until fragrant.

7. 7

   Pour in the blended pepper-and-tomato sauce and bring it to a simmer.

8. 8

   Reduce the heat to low and simmer the sauce for about 15 minutes, allowing it to reduce and thicken slightly.

9. 9

   Preheat the oven to 350°F (175°C).

10. 10

    Add another drizzle of oil to the rice pan and return it to medium heat. Add the washed rice and toast for about 2 minutes, stirring occasionally.

11. 11

    Add the reduced jollof sauce to the toasted rice and stir to combine. Cook for about 4 minutes.

12. 12

    Add chicken stock until it covers the rice, then add a generous sprinkle of salt.

13. 13

    Cover the rice pan and place it in the 350°F oven. Bake for about 30 minutes.

14. 14

    While the rice cooks, place a cast-iron pan over medium-high heat. Put the chicken thighs skin-side down into the cold pan and add a pinch of salt. Cook for about 5 minutes, allowing the fat to render and the skin to become browned and crisp.

15. 15

    Turn the chicken thighs over and reduce the heat to low.

16. 16

    Add a pat of butter, a bunch of fresh thyme, two garlic cloves, and another sprinkle of the jollof spice mixture to the chicken pan.

17. 17

    Baste the chicken thighs with the seasoned butter and rendered fat for 1–2 minutes.

18. 18

    Transfer the chicken pan to the oven and cook until the chicken is done, timing it to finish alongside the rice. The source does not provide a precise chicken cooking time or internal temperature.

19. 19

    After about 30 minutes, remove the rice from the oven and let it steam off briefly. Fluff the rice.

20. 20

    Add a pat of butter and freshly sliced red onion to the hot rice. Stir them through using the residual heat.

21. 21

    Add some garlic, then taste the rice and adjust it with additional salt and an optional pinch of MSG.

22. 22

    Serve the jollof rice with the crispy chicken thighs. Spoon some of the pan juices over the chicken.

Notes

The source does not state the quantity of rice, chicken thighs, butter, or stock, and does not give a precise chicken cooking time or doneness temperature. It recommends Scotch bonnet traditionally, with habanero as a slightly milder substitute. Cubeb pepper and smoked crayfish powder may require a specialty grocery store or online purchase.

Nutrition per serving

• main
• West African
• Nigerian-inspired
• Ghanaian-inspired
• spicy
• smoky
• oven-baked
• chicken