Jollof with Grilled Chicken

Not another jollof recipe. Yeah yeah but it’s jollof and you can never have enough jollof so you’re going to have to suck it up this time around…..again. For real though, you absolutely have to make this. It’s so darn good and pretty straightforward. Marinade chicken overnight and you can grill the chicken and cook the jollof at the same time. Did I mention already how goooood it is because it really is. You’ll need my kpakpo shito sauce for this though. I served it with sautéed veggies because it made me feel good about my life choices but you can totally leave that out if it isn’t your jam.

Recipe 7 servings

what you need  

Grilled Chicken

1.1 kg chicken drumsticks/thighs 

2/3 cup my Kpakpo shito sauce or your favorite green chili sauce

1/4 teaspoon sea salt

Spices

1/2teaspoon fennel

1/2 teaspoon dried rosemary

1/2 teaspoon cumin

1/2 teaspoon dried thyme 

1 teaspoon fenugreek 

Stew base

all the spices

pepper, as much as you want

1 large onion

1 1/2 cups roughly chopped fresh tomatoes 

1/2 cup roughly chopped red bell peppers (substitute for tomatoes if unavailable)

1/3 cup tomato paste

5 big garlic cloves 

1 tablespoon ginger

1 cup water 

For the jollof stew base

2/3 to 1 cup vegetable oil

1 large onion, chopped

all the stew base

1 teaspoon curry powder

salt

For the jollof

4 1/2 cups jasmine rice

3 1/2 cups low sodium chicken stock (please get the very tasty kind that is made with herbs and spices. It makes all the difference)

Tossed Veggies (optional)

3 cups shredded cabbage

1 green bell pepper, sliced

1 medium sized zucchini, sliced

1 medium sized onion, sliced

2 carrots, julliened

• My chicken stock had no salt, if yours does then you have to be careful with how much salt you add to the stew

Directions

Process all the ingredients for the stew base in a blender into a smooth paste and set aside. Combine all the ingredients for the grilled chicken. Make tiny cuts on the chicken with a knife so the marinade can really seep through and do its job. Pour marinade over chicken and massage into the chicken. Let marinade in the fridge for at least 24 hrs.

To grill the chicken, begin by preheating the oven to 210C and place marinaded chicken on a baking tray lined with foil. Grill for 35 mins. Turn chicken halfway through the bake so each side cooks evenly. To properly caramelize the chicken, turn the grill on for 3 to 5 mins after the 35 mins mark. Toss grilled chicken in 1/3 cup cup of green chili sauce as soon as it’s done baking.

To make the jollof stew place a heavy bottomed pan over medium heat. Add the oil and allow to heat up. Add the onions and fry until golden. Add the blended stew base and a pinch of salt. Stir and turn heat to low. Let it simmer gently for 1 hr then add the curry powder. Stir taste and adjust salt. Add your rice and stir together. Allow it to simmer for 5 minutes stirring throughout then add your chicken stock. Stir, taste and adjust salt. Cover pot with a foil and place lid over it. Turn the heat to medium low. Stir after 20 mins then let it cook until desired consistency.

To make the tossed veggies, heat 1 tablespoon of vegetable oil over medium heat. Add the carrots and sautée for 3 minutes then add the onions. Give a quick stir then add a pinch of black pepper. Add the rest of the veggies and a bit of salt to taste. Cook until veggies are to your preference.

To serve, scoop as much jollof as you want and add your chicken and tossed veggies. Serve with a generous dollop of the kpakpo shito sauce.