Jollof Rice, Plantains, Greens & Roasted Tangy Chicken Thighs

Preheat the oven to 375 degrees Fahrenheit.

In a bowl, mix 2 tablespoons of dijon mustard, 1 tablespoon of lemon zest, 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 teaspoon of salt.

Brush the mixture over 5 chicken thighs, ensuring even coverage to avoid cross-contamination.

Add Priscilla's all-purpose seasoning and the remaining lemon juice to the chicken thighs.

Chop a Vidalia onion and add it to the chicken mixture along with a little oil and Priscilla's lemon infused oil.

Place the chicken thighs in the preheated oven and roast for about 25 minutes.

In a pot over medium heat, add a blend of tomatoes, red bell pepper, and 2 habaneros along with fresh thyme, fresh rosemary, and Priscilla's house seasoning.

Add 5 bay leaves and kosher salt to the pot, stirring to combine.

Cook the tomato mixture for about 10-15 minutes until the raw taste is gone.

Add 1 tablespoon of minced ginger and 2 tablespoons of minced garlic to the pot and stir.

After cooking for 5 minutes, add 4 cups of chicken broth to the pot and bring to a boil.

Add pre-washed long grain rice to the boiling mixture and stir to coat the rice.

Let the rice cook in the sauce for about 5 minutes before proceeding.

Cut plantains for frying and preheat oil for frying them.

Check the rice to ensure it is fluffy and not greasy, then remove it from heat.

In a pan, add 1 tablespoon of garlic to preheated oil and then add chopped broccoli and kale, seasoning with Priscilla's house seasoning and red pepper flakes.

Cover the pan and cook the vegetables on low for 1 minute until they are wilted.

Fry the plantains until golden brown and remove them from the oil.

Equipment Needed

Dietary