JOLLOFF RICE AND CHICKEN recipe by Ashley and Kelly.

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Chicken with Jollof Rice and Plantain

Recipe Tested

Serves: 4-6

INGREDIENTS

Chicken Marylands

5 Maryland Chicken

110g Brown Onion

15g Garlic Powder

15g Ginger Powder

15g Cayenne Pepper

15g Smoked Paprika

3g Pebe (aka Cameroon Nutmeg) – Available at specialty African produce stores or online. Pebe, also known as Cameroonian nutmeg, looks similar to nutmeg but has acidic and spicy flavors that are similar to crossing lemons and nutmeg together.

3g Country Onion Spice (Available at specialty African produce stores or online. Country onion are the seed or nut from a West African rainforest tree and it has a strong garlic taste, with a smoky undertone.)

3g Tsp Njas (Available at specialty African produce stores or online. Njas, also called njangsa, has a peppery taste, and can be used to thicken sauces and soups too.)

3g Tsp Coriander Powder

20g Spring Onion Tops

2 Maggi Crayfish Cubes (Available at specialty African produce stores or online.)

1 Tsp Salt

300-400ml Olive Oil

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Ashley 26  and KELLY 28

Jollof Rice

250g Basmati Rice

150-250ml Olive Oil

500g or 4 Medium Fresh Tomatoes, Diced

120g Brown Onion, Finely Diced

30g Fresh Garlic

35g Fresh Ginger

25g Tomatoes Paste

250g Green Beans, trimmed and cut about 2.5cm in length

2 Bay Leaves

65g Spring Onion

1 Maggi Crayfish Cube (available at specialty African produce stores or online)

20g Chicken Marinade

Salt & Pepper

10g Curly Parsley, Chopped

10g Flat Leaf Parsley, Chopped

Plantain

5 Ripe Plantains

Sunflower Oil for Deep Frying

Chilli Sauce

Juices from Cooked Chicken

200g Tomatoes (2 med)

130g Brown Onions, diced

3-4 Habanero Chilli

2-3 Garlic Cloves

12g Ginger

10g Coriander, Chopped

10g Flat Leaf Parsley, Chopped

10g Curly Parsley, Chopped

10g Celery Leaves, Chopped

10g Basil, Chopped

Salt & Pepper to taste

Salad

25g Coriander, Finely Chopped

25g Curly Parsley, Finely Chopped

25g Flat Leaf Parsley, Finely Chopped

25g Celery Leaves, Finely Chopped

25g Basil, Finely Chopped

100g or 1 Medium Tomato

40g Red Onions

100g Cucumber

1 Carrot, Peeled and Grated

70ml Olive Oil

1 Avocado

1 Corn Cob (Boil and Toasted on Gas Burner)

15g Honey

2g Garlic, Grated on Microplane

3g Ginger, Grated on Microplane

½ Lime Juice

½ Lemon Juice

Salt and Black Pepper

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METHOD

  1. Preheat oven to 190°C.
  2. Wash and dry the chicken Marylands. For their marinade put all ingredients into a blender and blend until a paste is formed. Then marinate the chicken (reserving 20gm of the marinade for the jollof rice), rubbing the marinade into the skin and flesh, and then cover and allow to marinade for at least 30-45 minutes. (you can leave longer for a more intense flavor).
  3. To cook the chicken line a tray with bake paper and lay Marylands out on the tray and put in the oven for 30-40 minutes. To check if the chicken is cooked insert a skewer and if the liquid runs clear then the chicken is ready.
  4. For the jollof rice first, wash the rice until the water is clear. Then put into a pot and fill with water to about 1cm above the rice with 1tsp of salt and 1tbsp olive oil. Then bring to the boil and turn down to low until the rice is cooked.
  5. For the base of the jollof rice blend the garlic and ginger with some of the olive oil and put aside. Then add put the diced tomato and brown onion, and bay leaves in a pot with the rest of the olive oil and cook on low-medium, stirring constantly so it doesn’t stick. Once the tomato has become dry add in the tomato paste and cook out for 5 minutes. Followed by the blended garlic and ginger and cook for another 3-5 minutes. Finally add the green beans, spring onion, Maggi cube, chicken marinade and rice, and cook for a final minute. Then check seasoning and stir through the rice, and finely chopped herbs.
  6. Meanwhile, make the chili sauce. Blend together all ingredients, apart from the fresh herbs, and then add to a small saucepan with the juices from the cooked chicken and cook for about 10 minutes. Then add the chopped herbs and season.
  7. For the salad boil the corn and then char over the burner (if you don’t have a gas cooktop then char under the grill). In a bowl mix the olive oil, lemon, lime, garlic, ginger, honey, salt, and pepper to make the dressing. Then dice the tomato, cucumber, avocado, and red onion all the same size and put in another bowl, with the grated carrot. Remove the corn from the cob and place into the bowl with the herbs and the rest of the ingredients. Then dress the salad just before serving and season.
  8. For the plantain heat, the oil to 170-180°c then peel, cut, and fry them until golden brown. Then remove and place onto a paper towel to drain.
  9. To plate put some of the jollof rice onto the plate then cut the chicken in 2 pieces and place it on top. To the side place the plantain and the salad and put the sauce in a ramekin on the side.

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