Burkinabé-inspired Plate Lunch

Ingredients

In this Burkinabé-inspired adaptation of the Plate Lunch, we incorporate traditional Burkinabé flavors and ingredients. The original Hawaiian Plate Lunch typically consists of grilled meat, rice, and macaroni salad. However, in this version, we replace the macaroni salad with a tomato and cucumber salad, and infuse the chicken with Burkinabé spices to create a unique fusion of flavors. We alse have the original recipe for Plate Lunch, so you can check it out.

• 4 chicken thighs 4 chicken thighs
• 2 teaspoons ground ginger 2 teaspoons ground ginger
• 2 teaspoons garlic powder 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 cucumber, sliced 1 cucumber, sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground ginger, garlic powder, cayenne pepper, paprika, salt, and black pepper. Rub the spice mixture onto the chicken thighs, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes.
2. 2.
   Preheat the grill to medium-high heat. Brush the chicken thighs with vegetable oil and grill for 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let them rest for a few minutes before serving.
3. 3.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the diced tomatoes, rice, chicken broth, thyme, and curry powder. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   In a bowl, combine the sliced cucumber, halved cherry tomatoes, lemon juice, and a pinch of salt. Toss gently to combine.
5. 5.
   Serve the grilled chicken thighs alongside the jollof rice and tomato-cucumber salad. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — For extra tenderness, you can marinate the chicken thighs overnight in the spice mixture.
• Jollof rice — To enhance the flavor, you can add a pinch of saffron threads to the rice while cooking.
• Cucumber — If you prefer a milder taste, you can peel the cucumber before slicing.

Tips & Tricks

• To add a smoky flavor to the grilled chicken, you can use a charcoal grill instead of a gas grill.
• If you don't have access to a grill, you can also cook the chicken thighs in a preheated oven at 200°C (400°F) for 25-30 minutes.
• For a spicier kick, you can increase the amount of cayenne pepper in the spice mixture.
• Feel free to customize the tomato and cucumber salad by adding diced red onion or chopped fresh herbs like mint or parsley.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken and rice before serving.

Serving advice

Serve the Burkinabé-inspired Plate Lunch on individual plates, placing a grilled chicken thigh on a bed of jollof rice. Garnish with fresh cilantro for added freshness and color. Serve the tomato and cucumber salad on the side, allowing guests to add it to their liking.

Presentation advice

Arrange the grilled chicken thigh diagonally on the plate, leaning against a mound of jollof rice. Place a small pile of the tomato and cucumber salad next to it. Drizzle a bit of lemon juice over the chicken for an extra burst of flavor. Sprinkle some fresh cilantro leaves on top for an appealing finishing touch.