Marinate the chicken

• Mix the suya spice with part of the oil, garlic, ginger and salt in a bowl.
• Coat the chicken thighs well and leave to marinate.

Cook the jollof base

• Fry the onion in oil until soft.
• Add the tomato paste and cook until darkened.
• Add the blended tomatoes, bell pepper and scotch bonnet and simmer.

Cook the jollof rice

• Stir the rinsed rice into the sauce with the stock, curry powder, thyme, bay leaves and salt.
• Cover and cook gently until the rice is tender and the liquid absorbed.

Fry the plantain

• Fry the plantain slices in hot oil until golden on both sides.
• Drain on paper towel.

Grill the chicken thighs

• Cook the marinated thighs in a hot pan until charred and cooked through, turning once.
• Rest briefly before serving.

Serve

• Plate the jollof rice with the suya chicken thighs and fried plantain.