Guest MobBenjamin Lebus

Selasi's Jollof Rice and Chicken

Guest MobBenjamin Lebus
Selasi's Jollof Rice and Chicken

Selasi shows us how it’s done… Jollof Rice the Ghanaian way topped with crispy herby chicken thighs and fried plantain.

Cooking Time (Includes Preparation Time): 1 Hour 30 Minutes

Notes:

The riper your plantain, the more flavoursome it will be! Try to buy one that’s slightly blackened.

Feeds: 4 People

Ingredients:

For the Chicken Stock:

  • 1 Small Onion

  • 2 Cloves of Garlic

  • Knob of Ginger 

  • 6 Chicken Thighs

  • 160ml Water

  • Maggi Stock Cube

  • Salt

For the Jollof:

  • Homemade Chicken Stock

  • 50ml Neutral Oil

  • 2 Tbsp Tomato Purée

  • 1 Small Onion

  • 1 Red Bell Pepper

  • 1 Garlic Clove

  • 465g Fresh Tomatoes (6)

  • 1 Scotch Bonnet Chilli

  • 3 Small Maggi Stock Cubes

  • 644g Basmati Rice

  • 100ml Water

  • 100g Green Beans

  • 2 Large Carrots 

  • Salt

For the Chicken:

  • Bunch of Parsley

  • Bunch of Basil

  • Bunch of Coriander

  • 150g Breadcrumbs

  • 2 Cloves of Garlic

  • Olive Oil

  • Salt

For the Plantain:

  • 3 Plantains

  • 1 Tsp Cayenne Pepper or Chilli Powder

  • 1 Tsp Ground Ginger

  • 300ml Oil

  • Salt

Method:

  1. Preheat your oven to 200ºC.

  2. To make your chicken stock, blend together your onion, garlic, ginger, and water. Pop your chicken thighs in a large non-stick pot and pour your blended mixture over them, seasoning with salt, paprika, and your Maggi stock cube. Leave this to simmer on a low heat for 15-20 minutes and then remove the chicken from the stock and set this aside for later.

  3. Add your oil and tomato purée to the stock and cook this gently on a medium heat. Meanwhile, whizz together all your other ingredients for the Jollof except for the Maggi cubes, the salt, the rice, and the water. Add your cooked tomato purée to your pot of chicken stock and cook this on a medium heat for 15-20 minutes, then season with a pinch of salt and crumble in your Maggi cubes and cook for a further ten minutes.

  4. Thoroughly wash your rice, drain any liquid, and then add this to your cooked stew alongside 100ml water. Cover the pot and leave this to cook on a medium heat for 20 minutes, stirring very occasionally to evenly distribute the rice.

  5. Chop up your green beans and carrots, then add to the stew and give a gentle stir. Place some parchment paper or tin foil directly onto the rice to cover it and control the steam. Leave this to cook for a further 15-20 minutes and then set aside.

  6. For the herby chicken, whizz together all of the ingredients until it forms a rough paste. Spread this over your chicken and roast it for 15-20 minutes until it’s crispy, tender, and delicious.

  7. To make the plantain, heat your oil in a wok or frying pan on a medium heat. Whilst this is heating up, peel your plantain and dice it. Season your chunks with the cayenne pepper, the ground ginger, and the salt. Once your oil is bubbling, fry your plantain until golden. Then, using a slotted spoon, remove it from the oil and place in a bowl lined with kitchen roll to drain the excess oil.

  8. Mix in your plantain with the Jollof rice, then top with your chicken. An iconic Ghanaian recipe that you’re bound to love - get cooking and enjoy MOB!

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