WEST AFRICAN RECIPES RECIPES

WEST AFRICAN-STYLE JOLLOF RICE WITH CHICKEN | SAINSBURY'S ...

West African-style jollof rice with chicken | Sainsbury's ... image

Everyone has their version of this popular West African dish, so here’s ours. It’s filled with punchy, vibrant flavours and complements the equally spicy baked chicken perfectly.

Provided by Sainsbury's

Total Time 1 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

250g long grain rice
500ml chicken stock
400g chopped tomatoes
1 red pepper
1 scotch bonnet chilli
1 onion
1 tbsp vegetable oil
A couple of sprigs of Fresh thyme + a few extra to serve
2 bay leaves
1 tbsp curry powder
540g chicken legs and thighs

Steps:

Parboil the rice with 500ml of the chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard.

Blend the pepper, onion, tomatoes and scotch bonnet to a smooth paste.

Pre-heat the oven at 190°C/fan 170°C/gas mark 5.

Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.

Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce you just made for each piece of chicken. Bake in the oven for 35 minutes.

Add the parboiled rice to the sauce with the rest of the stock. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky.

Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.

Nutrition Facts : Calories 427 calories, FatContent 12.0 grams, SaturatedFatContent 2.5 grams, SugarContent 8.4 grams, SodiumContent 810.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 4.4 grams, ProteinContent 20.0 grams

WEST AFRICAN PEANUT SOUP WITH CHICKEN RECIPE - NYT COOKING

West African Peanut Soup With Chicken Recipe - NYT Cooking image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn’t matter much. Finally, it’s nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http//schema.org, Calories 689, UnsaturatedFatContent 29 grams, CarbohydrateContent 53 grams, FatContent 40 grams, FiberContent 11 grams, ProteinContent 37 grams, SaturatedFatContent 8 grams, SodiumContent 1870 milligrams, SugarContent 18 grams, TransFatContent 0 grams

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