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Jerk Suya Chicken with Nigerian Jollof Rice
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Jerk Suya Chicken with Nigerian Jollof Rice

2 godz.Porcje: 6Nutri-Score C€€
od @_cookedbyjess16 importówugotowano 1 raz
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Składniki

6 osób
  • chicken thighs (bone-in or boneless, trimmed)Mięso1,2 kg
  • pimento berries (whole, finely ground)Przyprawy1 g
  • black peppercorns (whole, finely ground)Przyprawy1 g
  • garlic (cloves, peeled)Warzywa i owoce6 kawałki
  • fresh ginger (peeled)Warzywa i owoce20 g
  • yellow onion (roughly chopped)Warzywa i owoce1 kawałek
  • ground nutmeg (ground)Przyprawy2 g
  • green bell pepper (deseeded, chopped)Warzywa i owoce1 kawałek
  • green onions (chopped)Warzywa i owoce3 kawałki
  • fresh thyme (leaves picked)Warzywa i owoce5 g
  • habanero or scotch bonnet peppers (deseeded)Warzywa i owoce2 kawałki
  • soy sauceSpiżarnia60 ml
  • browningSpiżarnia15 ml
  • limes (juiced)Warzywa i owoce2 kawałki
  • suya spicePrzyprawy20 g
  • jerk seasoningPrzyprawy20 g
  • kosher saltPrzyprawy12 g
  • olive oilSpiżarnia60 ml
  • ketchupSpiżarnia60 ml
  • orange (juiced and zested)Warzywa i owoce1 kawałek
  • unsalted butter (divided)Nabiał60 g
  • honeySpiżarnia30 ml
  • red bell pepper (deseeded, chopped)Warzywa i owoce2 kawałki
  • roma tomatoes (quartered)Warzywa i owoce4 kawałki
  • dried thymePrzyprawy4 g
  • curry powderPrzyprawy8 g
  • long-grain parboiled rice (rinsed until water runs clear)Produkty zbożowe600 g
  • vegetable oilSpiżarnia80 ml
  • onion (sliced)Warzywa i owoce2 kawałki
  • paprikaPrzyprawy6 g
  • cayenne powderPrzyprawy3 g
  • tomato pasteSpiżarnia150 g
  • chicken bouillonSpiżarnia15 g
  • bay leavesPrzyprawy2 kawałki
  • waterInne700 ml

na porcję

Wartości odżywcze

825kcal

Węglowodany
93 g
Białko
42 g
Tłuszcz
32 g
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Przybory

  • Blender kielichowy
  • Frytkownica beztłuszczowa
  • Patelnia
  • Garnek
  • Miska
  • Płyta kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7

  8. Finish the rice

    • When the rice is almost ready, stir in the onions and butter.
    • Fluff and serve with the jerk suya chicken.
    Krok 8
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