Chicken jollof rice

Yield : Serves 6-8

Ingredients

• peanut oil 60ml
  
  
• boneless chicken thighs 675g
  
  
• chicken stock 1.2 litres
  
  
• 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 2½ cm length
  
  
• cabbage 100g, thinly sliced
  
  
• salt and pepper

In a large pot, heat the oil over a medium-high flame. Add the chicken and brown on all sides, for about 5 to 6 minutes. Remove the chicken and place it on a platter.

Add the onions, pepper, chilli and carrot to the pan. Sauté until the onions are wilted and translucent, 4 to 5 minutes. Add the garlic and sauté for another 1 to 2 minutes. Stir the rice into the onions and peppers and heat through for another 1 to 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 to 3 minutes. Add the curry powder and cinnamon.

Return the chicken to the pot and add the green beans and cabbage. 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.