Jollof rice

Shopping list

• 8 pieces chicken thighs (and/or drumsticks)

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• 1 tsp ground coriander

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• 1 tsp ground white pepper

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• 3 Tbsp vegetable oil — a glug

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• 600 g cherry tomatoes — on vine

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• 4 pieces onions — halved

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• 6 cloves garlic

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• 0.5 Unit scotch bonnet chilli — or habanero pepper

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• 1 bunch flat leaf parsley — leaves chopped, stalks kept

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• 2 tbsp tomato puree

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• 500 g vine ripe tomatoes — chopped

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• 2 tbsp chicken stock

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• 750 g water

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• 500 g long grain rice

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• 1 piece lemon — cut into wedges, to serve

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Step by step

1. 1

   Preheat oven to 180 deg C.

2. 2

   In a bowl, toss the chicken thighs with the ground coriander, white pepper & a pinch of salt.

3. 3

   Add a glug of oil to a large saucepan & fry the chicken over a medium heat for 7 - 8 minutes, until browned all over.

4. 4

   Transfer chicken to a medium-sized roasting pan & cook in the oven for 30 - 40 minutes, until golden, adding the cherry tomatoes to the pan halfway through.

5. 5

   For The Rice: Chop onions, garlic, chilli & parsley stalks for 3 secs/ sp 5.

6. 6

   Saute onions, garlic, chilli & parsley stalks for 5 mins/ 100 / sp 1, insert butterfly.

7. 7

   Place the tomato puree, chopped tomatoes, chicken or vegetable stock paste with 750 g water and bring to a boil for 10 min /100 / sp 1.

8. 8

   Add rice for 10 min / 100 / sp 1.5.

9. 9

   Place rice into a large serving bowl, stir in the parsley leaves followed by the cooking juices & cherry tomatoes (discarding the stalk) from the roasting pan.

10. 10

    Mix well, squashing the tomatoes into the rice.

11. 11

    Serve the rice with the chicken pieces on top & lemon wedges on the side for squeezing over.