Chicken Jollof Rice
Serves 6-8
INGREDIENTS
peanut oil 60ml
boneless chicken thighs 675g
onions 2 medium, chopped
red pepper 1 medium, chopped
bird’s eye chilli 1, chopped
carrot 1 large, coarsely shredded
garlic 4 cloves, minced
long grain rice 300g
tomato paste 55g
peanut butter 65g
tomato 1 large ripe, seeded and chopped
curry powder 1 tsp
cinnamon ½ tsp
green beans 150g, fresh or frozen, trimmed to 2½cm length
cabbage 100g, thinly sliced
chicken stock 1.2 litres
salt and pepper
DIRECTIONS
In a large pot, heat the oil over a medium-high flame. Add the chicken and brown on all sides, for about 5-6 minutes. Remove the chicken and place it on a platter.
Add the onions, pepper, chilli and carrot to the pan. Saute until the onions are wilted and translucent, 4-5 minutes. Add the garlic and sauté for another 1-2 minutes. Stir the rice into the onions and peppers and heat through for another 1-2 minutes. Stir in the tomato paste and peanut butter to coat the rice and give it a reddish hue. Add the chopped tomato and cook down for 2-3 minutes. Add the curry powder and cinnamon.
Return the chicken to the pot and add the green beans, cabbage and stock. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 20 minutes.
Remove the pot from the heat and let it rest for 10 minutes. Place the rice on a serving platter and serve with sliced hard-boiled eggs and a salad.