The West African Rice Dish that everyone should know how to make.

Start by making the jolof spice mixture: to a bowl, add 4 parts ground ginger, 4 parts dried thyme, 3 parts red chili flakes, 2 parts onion powder, 2 parts ground coriander, 1 part cinnamon, 1 part garlic powder, 1 part smoked paprika, 1 part salt, 1 part ground cubed tail pepper, 0.5 part ground nutmeg and mix well.

To make the sauce, add a half can (14 ounces) of whole peeled tomatoes, 1/4 of a white onion, 3 chopped red bell peppers, 1 red habanero (stem removed), and a pinch of salt to a blender and blend until smooth.

In a pan over medium heat, add 30 grams of vegetable oil. Once hot, add half of a thinly sliced red onion and a pinch of salt. Cook for about 5 minutes until the onions are sautéed but still have a bit of bite.

Add 2 bay leaves, 15 grams of the jolof spice mix, about 0.5 spoonful of curry powder, and a sprinkle of cayenne powder (optional). Toast for 30 to 60 seconds until fragrant.

Pour in the blended sauce and bring to a simmer. Once bubbling, reduce heat to low and let simmer for about 15 minutes until it thickens.

Preheat the oven to 350 degrees Fahrenheit. Rinse the basmati rice 3 to 4 times until the water runs clear.

Remove the sauce from heat and in a second pan, add a drizzle of oil over medium heat. Add the washed rice and toast for about 2 minutes, stirring occasionally.

Add the jolof sauce to the rice, stir to combine, and cook for about 4 minutes. Then add chicken stock until it covers the rice and a sprinkle of salt.

In a cast iron skillet over medium-high heat, add chicken thighs skin side down with a pinch of salt. Cook for about 5 minutes until browned and crispy, then flip and reduce heat to low.

Add a pad of butter, fresh thyme, 2 cloves of garlic, and another sprinkle of the spice mix. Baste the chicken with the fat mixture for 1 to 2 minutes before transferring the skillet to the oven.

After 30 minutes, pull the rice out of the oven and let it steam off. Fluff the rice and add a pad of butter and freshly sliced red onions, mixing to combine.

Taste the rice and add more salt and a pinch of msg if desired. Serve the rice with the chicken thighs and enjoy.

Equipment Needed

Dietary