Jollof Rice by Selasi

Name: Jollof Rice by Selasi
Total time: 90 min
Yield: 6
Cuisine: Ghanaian
Ingredients: 6 Chicken Thighs; 2 Cloves of Garlic; 1 Small Onion; 1 Maggi Stock Cube; Knob of Ginger; Bunch of Thyme; Salt; 644g Basmati Rice; 465g Fresh Tomatoes; 100g Green Beans; 50ml Neutral Oil; 1 Small Onion; 2 Tbsp Tomato Purée; 2 Large Carrots; 1 Red Bell Pepper; 1 Scotch Bonnet Chilli; Salt; Bunch of Parsley; Bunch of Basil; Bunch of Coriander; 150g Breadcrumbs; 2 Cloves of Garlic; Olive Oil; Salt; 3 Plantains; 1 Tsp Cayenne Pepper or Chilli Powder; 1 Tsp Ground Ginger; Salt; 300ml Olive Oil

4.3

Notes

2 hr cook

Selasi shows us how it’s done: Jollof Rice, the Ghanaian way. Topped with crispy herby chicken thighs and fried plantain. A feast for the MOB.

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Serves

Chicken Stock

Chicken Thighs

Garlic

Onion

Stock Cube

Ginger

Thyme

Jollof

Basmati Rice

Tomatoes

Green Beans

Neutral Oil

Onion

Tomato Purée

Carrots

Bell Pepper

Scotch Bonnet Chilli

Chicken

Parsley

Basil

Coriander

Breadcrumbs

Garlic

Olive Oil

Plantain

Plantains

Cayenne Pepper

Ground Ginger

Olive Oil

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Serves

Chicken Stock

Chicken Thighs

Garlic

Onion

Stock Cube

Ginger

Thyme

Jollof

Basmati Rice

Tomatoes

Green Beans

Neutral Oil

Onion

Tomato Purée

Carrots

Bell Pepper

Scotch Bonnet Chilli

Chicken

Parsley

Basil

Coriander

Breadcrumbs

Garlic

Olive Oil

Plantain

Plantains

Cayenne Pepper

Ground Ginger

Olive Oil

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Preheat your oven to 200ºC/392°F.

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).

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.

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.

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.

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.

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.

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

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