Liberian Spiced Chicken with Jollof Rice

Ingredients

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, chili powder, paprika, dried thyme, ground cumin, ground coriander, salt, and pepper. Mix well to form a paste.
2. 2.
   Rub the spice paste onto the chicken thighs, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken thighs and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and diced bell peppers. Sauté until the vegetables are softened, about 5 minutes.
5. 5.
   Add the rice to the skillet and stir to coat it with the vegetable mixture. Cook for 2-3 minutes, until the rice is slightly toasted.
6. 6.
   Pour in the tomato sauce and chicken broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   While the rice is cooking, preheat the oven to 180°C (350°F). Place the cooked chicken thighs on a baking sheet and bake for an additional 10-15 minutes, or until the chicken is cooked through.
8. 8.
   Serve the Liberian Spiced Chicken over a bed of Jollof Rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can remove the skin from the chicken thighs before marinating and cooking.
• Tomato sauce — Opt for a low-sodium tomato sauce to control the salt content of the dish.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a visually appealing presentation.

Tips & Tricks

• To add an extra layer of flavor, you can add a teaspoon of smoked paprika to the spice paste for the chicken.
• If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper to the spice paste.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
• Serve the Liberian Spiced Chicken with a side of fried plantains for a traditional West African accompaniment.
• For a complete meal, serve the dish with a refreshing cucumber and tomato salad on the side.

Serving advice

Serve the Liberian Spiced Chicken with Jollof Rice on a large platter, garnished with fresh cilantro. Accompany it with a side of fried plantains and a refreshing cucumber and tomato salad for a well-rounded and satisfying meal.

Presentation advice

Arrange the golden-brown chicken thighs on top of the vibrant red Jollof Rice, allowing the colors to contrast beautifully. Sprinkle some fresh cilantro over the dish for a pop of green. Serve it family-style, allowing everyone to help themselves to this flavorful Liberian delight.