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Jerk Suya Chicken with Nigerian Jollof Rice
2 uVoor 6Nutri-Score C€€
C
2 u
2 uJerk Suya Chicken with Nigerian Jollof Rice
recept van
CookedByJess
@_cookedbyjess
7 recepten
16 imports
1 keer gekookt
wat je nodig hebt
Ingrediënten
chicken thighs (bone-in or boneless, trimmed)Vlees1,2 kg
pimento berries (whole, finely ground)Kruiden en specerijen1 g- black peppercorns (whole, finely ground)Kruiden en specerijen1 g
garlic (cloves, peeled)Groente en fruit6 stukken
fresh ginger (peeled)Groente en fruit20 g
yellow onion (roughly chopped)Groente en fruit1 stuk- ground nutmeg (ground)Kruiden en specerijen2 g
- green bell pepper (deseeded, chopped)Groente en fruit1 stuk
- green onions (chopped)Groente en fruit3 stukken
- fresh thyme (leaves picked)Groente en fruit5 g
- habanero or scotch bonnet peppers (deseeded)Groente en fruit2 stukken
soy sauceVoorraadkast60 ml
browningVoorraadkast15 ml
limes (juiced)Groente en fruit2 stukken- suya spiceKruiden en specerijen20 g
- jerk seasoningKruiden en specerijen20 g
- kosher saltKruiden en specerijen12 g
olive oilVoorraadkast60 ml- ketchupVoorraadkast60 ml
orange (juiced and zested)Groente en fruit1 stuk
unsalted butter (divided)Zuivel60 g
honeyVoorraadkast30 ml- red bell pepper (deseeded, chopped)Groente en fruit2 stukken
- roma tomatoes (quartered)Groente en fruit4 stukken
dried thymeKruiden en specerijen4 g
curry powderKruiden en specerijen8 g
long-grain parboiled rice (rinsed until water runs clear)Granen600 g- vegetable oilVoorraadkast80 ml
onion (sliced)Groente en fruit2 stukken
paprikaKruiden en specerijen6 g- cayenne powderKruiden en specerijen3 g
tomato pasteVoorraadkast150 g- chicken bouillonVoorraadkast15 g
- bay leavesKruiden en specerijen2 stukken
waterOverig700 ml
per portie
Voedingswaarden
825kcal
- Koolhydraten
- 93 g
- Eiwitten
- 42 g
- Vetten
- 32 g
wat je gebruikt
Keukengerei
Blender
Airfryer
Koekenpan
Soeppan
Mengkom- Kookplaat
stap voor stap
Bereiding
- Stap 1
Make the jerk marinade
- Blend the pimento berries and black peppercorns separately until very fine.
- Blend the garlic, ginger, onion, nutmeg, green bell pepper, green onions, thyme, habanero, soy sauce, browning, lime juice, suya spice, jerk seasoning, salt and olive oil into a smooth marinade.
- Stap 2
Marinate the chicken
- Coat the chicken thighs with the jerk seasoning, suya spice and most of the jerk marinade, reserving some for the glaze.
- Let the chicken marinate so the flavours penetrate.
- Stap 3
Roast the pepper blend
- Blend the red bell pepper, green bell pepper, roma tomatoes, onion, habanero, garlic, ginger, olive oil, dried thyme, curry powder and salt.
- Roast the blend in the air fryer (or oven, which takes longer) until deepened in colour.
- Stap 4
Make the jerk suya glaze
- Combine the reserved jerk marinade, ketchup, orange juice, suya spice, soy sauce, butter and honey.
- Simmer until thickened and glossy.
- Stap 5
Cook the chicken
- Cook the marinated chicken thighs until charred and cooked through.
- Brush with the jerk suya glaze and cook a little longer to caramelise.
- Stap 6
Build the jollof base
- Sauté the onions in vegetable oil.
- Add the thyme, curry powder, paprika and tomato paste and cook, stirring, for at least 12 minutes.
- Add the blended pepper mix and cook down until thick and well seasoned.
- Stap 7
Cook the jollof rice
- Stir the rinsed parboiled rice into the base with the cayenne, chicken bouillon, bay leaves and water.
- Cover and cook gently until the rice is tender and has absorbed the liquid.
- Stap 8
Finish the rice
- When the rice is almost ready, stir in the onions and butter.
- Fluff and serve with the jerk suya chicken.
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