Ingredients
Method
- 2 T oil
- 6 -8 free-range chicken pieces
- 1 t Woolworths 11-in-1 spice mix
- 1 onion, chopped
- 1/2 t of each Woolworths minced garlic, ginger, turmeric and chilli cubes
- 1 t curry powder
- 2 - 3 T tomato paste
- 3 tomatoes, grated
- 1 T sugar
- sea salt and freshly ground black pepper, to taste
- chilli, to taste
- 200 g rice
- 1 1/2 cups chicken or vegetable stock
- 1 bay leaf
Method
Ingredients
1. Preheat the oven to 180°C and heat the oil in a saucepan over a medium heat. Generously dust the chicken in the spices and brown in the oil.
2. Remove chicken from the pan and place in an oven tray. Place the chicken in the oven and bake for 20-25 minutes.
3. In the same pan, fry the onion, garlic, ginger and turmeric. Add the curry powder and fry until fragrant. Add the tomato paste, grated tomato and sugar and simmer for about 10 minutes. Season and add the chilli.
4. Add the rice and stir to coat the rice completely. Reduce the heat and add the stock. Add a bay leaf. Cook the rice for 20 minutes, or until soft. Add the chicken and serve warm.
Cook’s note: This is not a traditional jollof rice, rather it is my version. It was inspired by a recent trip to Ghana, where I learnt to make jollof rice.
Find more chicken recipes here.
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Thanks for the recipe. Ever since falling in love with jollof rice on a trip to Ghana years ago I wanted to make it but couldn’t find a recipe back then. I seem to recall that each family had their own closely guarded secret recipe so it would have definitely relied on some inspiration. There was even a lot of debate then as to whether it was originally Nigerian or Ghanaian. Will give it a shot.