Chicken Jollof

Chicken Jollof

Chicken jollof is the MVP of all the other Jollof versions. It is what we had at Christmas together as a family and it can still hold its own.


What you need

1 kg chicken (soft) cleaned cut into desired sizes

2 1/2 cups jasmine rice

2 large onions, 1 sliced

1 small garlic bulb

1/2 cup pepper/kpakpo shito/chili (adjust)

1 tablespoon fresh/dried rosemary

2 star anise

5 cloves

1 teaspoon ground cumin

1 teaspoon ground fennel seeds

1 teaspoon turmeric

1 teaspoon curry powder

3 bay-leaf


1/2 cup veg oil

4 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon chicken seasoning

Spring onion for garnishing


Blend 1 onion, garlic, pepper, cloves and star anise. Divide into 2 and set 1 part aside. Put a pan on medium low heat, add chicken and a half of the blended ingredients. Add the ground cumin, fennel, star anise and turmeric. Add salt, 1/2 cup of water, cover and allow to simmer for 15 mins. Remove chicken from stock and save stock for later use.

In a frying pan, add oil and allow to heat up. Place chicken in oil and fry until each side is golden. Remove from oil and place chicken on a kitchen napkin for the excess oil to drain and set aside in a warm place. Fry chicken in batches if the oil is not enough to fry all at once.

Pour the oil used for frying the chicken in a cooking pot over medium high heat. Allow to heat up, add sliced onions, rosemary and thyme. Fry until onion turns golden then add the tomato paste. Stir and fry for 15 mins. Add the rest of the blended ingredients and stir. Turn heat to low and allow to simmer for 15 mins. Stir and adjust salt. Add bay leaf,curry powder, chicken seasoning and the saved stock. Stir, taste and adjust salt. Simmer for 7 mins then add rice. Stir and add 1 1/2 cups of water, stir to combine. Depending on your rice, you'll require more or less fluid. You need just enough water to cover the surface of the rice 2 inches over. Taste and adjust salt. It's imperative that the food is salted well. Cover and allow to cook. As soon as all the moisture evaporates, cover the rice with foil, then pan cover and turn the heat to low until rice cooks through.

Garnish rice with diced spring onions.