- 8 chicken thighs
- 5g dried coriander
- 2g white pepper
- Vegetable oil
- 600g cherry tomatoes, on the vine
- 200g sliced okra
- 4 onions, finely chopped
- 6 garlic cloves, sliced
- 1 scotch bonnet chilli, deseeded and chopped
- 100g leaf parsley, leaves chopped, stalks finely chopped
- 50g tomato purée
- 500g vine-ripe tomatoes, chopped
- 750ml chicken stock
- 500g long grain rice
- 1 lemon, cut into wedges, to serve
It is said that Jollof Rice has its origins in the Senegambia region of West Africa, in the ancient Wolof or Jolof Empire, during the 14th-16th century. This well-loved dish can be made different ways, in this recipe the rice is flavoured with tomatoes and chillies.
- Preheat the oven to 180ºC .
- In a bowl, toss the chicken thighs with the ground coriander, white pepper and a pinch of salt.
- Add oil to a large saucepan and fry the chicken over a medium heat for 7–8 minutes, until browned all over.
- Transfer the chicken to a medium-sized roasting pan and cook in the oven for 30–40 minutes, until golden, adding the cherry tomatoes to the pan halfway through.
- Meanwhile, using the same pan you browned the chicken in, add oil and sauté the onions, garlic, chilli and parsley stalks and okra over a low heat for 10 minutes.
- Stir in the tomato purée and chopped tomatoes, then pour in the chicken stock.
- Bring it to the boil, then reduce the heat to low and let it simmer for 5 minutes.
- Stir in the rice, pop the lid on and let it bubble away for 20 minutes, stirring occasionally, adding water if it gets too dry.
- Finally, stir in the parsley leaves followed by the cooking juices and cherry tomatoes (discarding the stalk) from the roasting pan.
- Mix well, squashing the tomatoes into the rice.
- Serve the rice with the chicken pieces on top and lemon wedges on the side for squeezing over.