Natasha's Spiced Nigerian Jollof Rice and Chicken


Ingredients

3 plantain

1 lime

6 medium tomatoes

1 red bell pepper

3 small red onions

1 scotch bonnet pepper

180ml vegetable oil

1 chicken to be portioned for the thighs

1 teaspoon dried red pepper flakes

2 teaspoons curry powder

1 teaspoon thyme

4 garlic cloves

2 cups long grain rice

2 stock cubes Pinch Salt


Method

Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth. In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder.


Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside. Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.


Add in remaining oil, and fry sauce for 8-10 minutes. Stir in chicken, along with rice, stock and thyme leaves. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.


Cut the ends off each plantain. Use a sharp knife to cut a slit along the length of the skin, being careful not to cut into the flesh of the plantain. Remove the skin. Cut each plantain into pieces. Marinate the onion. Peel and thinly slice the onion and place in a small bowl. Add the lime juice, red pepper flakes, and a pinch of salt. Toss to combine and set aside.


Cook the plantains. In a large pan, heat the oil over medium-high heat, 3 minutes. Add pieces of plantain to the hot oil in a single layer and cook until nicely browned on all sides. Cook in batches removing browned plantains to a plate. When all the plantains are browned, toss them with the marinated onions while they’re still warm. Sprinkle with the lime zest and salt. Serve immediately.

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