Everyone has their version of this popular West African dish, so here’s ours. It’s filled with punchy, vibrant flavours and complements the equally spicy baked chicken perfectly.
READY IN: 1 hour
COOKING TIME: 50 minutes
PREP TIME: 10 minutes
- 250g long grain rice
- 500ml chicken stock
- 400g chopped tomatoes
- 1 red pepper
- 1 scotch bonnet chilli
- 1 onion
- 1 tbsp vegetable oil
- A couple of sprigs of Fresh thyme + a few extra to serve
- 2 bay leaves
- 1 tbsp curry powder
- 540g chicken legs and thighs
- Parboil the rice with 500ml of the chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard.
- Blend the pepper, onion, tomatoes and scotch bonnet to a smooth paste.
- Pre-heat the oven at 190°C/fan 170°C/gas mark 5.
- Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.
- Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce you just made for each piece of chicken. Bake in the oven for 35 minutes.
- Add the parboiled rice to the sauce with the rest of the stock. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky.
- Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.