Jollof Rice by Selasi

Step 1.

Preheat your oven to 200ºC/392°F.

Step 2.

To make your chicken stock, blend together your thyme, onion, garlic, ginger and 160ml of water. Pop your chicken thighs in a large non-stick pot and pour your blended mixture over them with a seasoning of salt, paprika, and crumbled Maggi stock cube. Leave this to simmer on a low heat for 20 minutes, then remove the chicken from the stock and set this aside for later (keep the stock).

Step 3.

Now for your tomato stew. Add your oil and tomato purée to the leftover stock and cook this gently on a medium heat. Meanwhile, whizz together your fresh tomatoes, red pepper, red onion and scotch bonnet. Pour these blitzed ingredients to the stock and cook this on a medium heat for 20 minutes turning it into a thick stew.

Step 4.

Thoroughly wash your rice, drain any liquid, and then add this to your 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.

Step 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 20 minutes and then set aside.

Step 6.

For the herby chicken, whizz together all of the ingredients until it forms a rough paste (basil, coriander, parsley, garlic, oil and breadcrumbs). Spread this over your chicken and roast in the oven for 20 minutes until it’s crispy, tender, and delicious.

Step 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/chilli powder, 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.