Jollof rice with crispy chicken thighs
Ethan Chlebowski · ♥ 21.7K likes · 615.1K views · 8 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 parts ground ginger
- 4 parts dried thyme
- 3 parts red chili flakes
- 2 parts onion powder
- 2 parts ground coriander
- 1 parts cinnamon
- 1 parts garlic powder
- 1 parts smoked paprika
- 1 parts salt
- 1 parts ground cubeb tail pepper
- 1 parts smoked crayfish powder
- ½ parts ground nutmeg
Make the spice mix by volume, one spoonful as one part: 4 ground ginger, 4 dried thyme, 3 red chili flakes, 2 onion powder, 2 ground coriander, 1 each cinnamon, garlic powder, smoked paprika, salt, ground cubeb pepper and smoked crayfish powder, and half a part ground nutmeg. Mix.
Building the spice mix by parts
- ½ can whole peeled tomatoes
- white onion
- 3 whole red bell peppers
- 1 whole red habanero
- salt
Blend the whole peeled tomatoes, white onion, red bell peppers in chunks, the stemmed habanero and a pinch of salt.
- 30 g vegetable oil
- ½ whole red onion
- salt
Heat about 30 g vegetable oil in a pan over medium; add the thinly sliced half red onion with a pinch of salt and saute about 5 minutes, keeping a little bite, until starting to brown.
- 2 whole bay leaves
- 15 g jollof spice mix
- ½ spoonful curry powder
- cayenne powder
Add two bay leaves, 15 g spice mix, half a spoonful of curry powder and optional cayenne; toast 30 to 60 seconds until fragrant.
Add the blended sauce, bring to a simmer, then simmer on low about 15 minutes until reduced and slightly thickened.
- basmati rice
Preheat the oven to 350F. Rinse the basmati rice three or four times until the water runs clear.
- oil
In a second pan, heat a drizzle of oil over medium and toast the rice about 2 minutes, stirring occasionally.
- chicken stock
- salt
Add the jollof sauce and cook about 4 minutes, stirring. Add chicken stock to cover the rice and a sprinkle of salt; finish in the oven.
- chicken thighs
- salt
Put skin-on chicken thighs skin side down in a cold cast iron with a pinch of salt over medium-high, rendering about 5 minutes until browned and crisp.
- butter
- fresh thyme
- 2 cloves garlic
- jollof spice mix
Flip, turn to low, add a pat of butter, fresh thyme, two garlic cloves and a sprinkle of spice mix; baste 1 to 2 minutes, then move the pan into the oven.
- butter
- red onions
- salt
- MSG
After 30 minutes, take the rice out, let it steam off and fluff; stir in a pat of butter and freshly sliced red onions in the residual heat. Taste; add salt and a pinch of MSG.