Jollof Rice

Serves 8

prepPreheat oven to 400°F / 200°C
1500 g / 3.3 lb chicken thighs	Season & simmer chicken 10 min	Fry chicken until golden brown	Add rice, cover & cook 30 min total
Handful onion
1 thumb-sized piece ginger, peeled
2 garlic cloves, smashed
1 tsp thyme
1 tsp curry powder
1 tsp salt
2 tsp crushed chicken bouillon cubes
½ cup / 120 ml water
6 medium tomatoes (600 g / 1.3 lb)	Roast vegetables 400°F / 200°C, 30 min	Blend roasted vegetables to paste
3 large bell peppers (550 g / 1.2 lb)
1–2 scotch bonnet peppers
½ small red onion
1 bulb garlic, optional
Few sprigs thyme, optional
½ cup / 120 ml oil (for frying chicken)
½ cup / 120 ml oil (for rice base)
½ cup / 120 ml chopped onion	Fry onion & tomato paste, 15 min	Add sauce, spices & stock, simmer 5 min
12 oz / 327 g tomato paste	Fry onion & tomato paste, 15 min
1½ cups / 410 ml blended tomato sauce
2½ tsp salt
1 tsp crushed bouillon chicken cube
1 tbsp dried thyme
2 bay leaves
1 tbsp curry powder
2 cups / 480 ml chicken stock
2 cups / 480 ml water
6 cups / 1200 g long-grain parboiled rice, rinsed

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