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Suya Spiced Chicken Thighs with Jollof Rice and Plantain
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minSuya Spiced Chicken Thighs with Jollof Rice and Plantain
what you need
Ingredients
chicken thighs (boneless, skinless)Meat800 g
suya spice (yaji blend)Spices40 g
vegetable oil (for marinade and cooking)Pantry60 ml
onion (finely chopped)Produce1 piece
garlic (cloves, minced)Produce3 pieces
ginger (grated)Produce15 g
long grain rice (rinsed)Grains400 g
tomato pastePantry100 g- chopped tomatoes (blended)Pantry400 g
red bell pepper (blended)Produce1 piece- scotch bonnet pepper (blended)Produce1 piece
- chicken stockPantry500 ml
- bay leafSpices2 pieces
thyme (dried)Spices5 g
curry powderSpices10 g
saltSpices10 g- plantain (ripe, peeled and sliced)Produce2 pieces
per serving
Nutrition
838kcal
- Carbs
- 100 g
- Proteins
- 48 g
- Fat
- 28 g
what you’ll use
Tools
Mixing bowl
Frying pan
Saucepan
Stovetop
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Fry the plantain
- Fry the plantain slices in hot oil until golden on both sides.
- Drain on paper towel.
- Step 5
Grill the chicken thighs
- Cook the marinated thighs in a hot pan until charred and cooked through, turning once.
- Rest briefly before serving.
- Step 6
Serve
- Plate the jollof rice with the suya chicken thighs and fried plantain.
most cooked first