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Jerk Suya Chicken with Nigerian Jollof Rice
2 hServes 6Nutri-Score C€€
C
2 h
2 hJerk Suya Chicken with Nigerian Jollof Rice
what you need
Ingredients
chicken thighs (bone-in or boneless, trimmed)Meat1.2 kg
pimento berries (whole, finely ground)Spices1 g- black peppercorns (whole, finely ground)Spices1 g
garlic (cloves, peeled)Produce6 pieces
fresh ginger (peeled)Produce20 g
yellow onion (roughly chopped)Produce1 piece- ground nutmeg (ground)Spices2 g
- green bell pepper (deseeded, chopped)Produce1 piece
- green onions (chopped)Produce3 pieces
- fresh thyme (leaves picked)Produce5 g
- habanero or scotch bonnet peppers (deseeded)Produce2 pieces
soy saucePantry60 ml
browningPantry15 ml
limes (juiced)Produce2 pieces- suya spiceSpices20 g
- jerk seasoningSpices20 g
- kosher saltSpices12 g
olive oilPantry60 ml- ketchupPantry60 ml
orange (juiced and zested)Produce1 piece
unsalted butter (divided)Dairy60 g
honeyPantry30 ml- red bell pepper (deseeded, chopped)Produce2 pieces
- roma tomatoes (quartered)Produce4 pieces
dried thymeSpices4 g
curry powderSpices8 g
long-grain parboiled rice (rinsed until water runs clear)Grains600 g- vegetable oilPantry80 ml
onion (sliced)Produce2 pieces
paprikaSpices6 g- cayenne powderSpices3 g
tomato pastePantry150 g- chicken bouillonPantry15 g
- bay leavesSpices2 pieces
waterOther700 ml
per serving
Nutrition
825kcal
- Carbs
- 93 g
- Proteins
- 42 g
- Fat
- 32 g
what you’ll use
Tools
Blender
Air fryer
Frying pan
Stockpot
Mixing bowl- Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 8
Finish the rice
- When the rice is almost ready, stir in the onions and butter.
- Fluff and serve with the jerk suya chicken.
most cooked first