Nigerian 5-Spice Grilled Chicken Thighs with West African Jollof Rice and Spicy Plantain Mash
Discover this mouthwatering Nigerian dinner recipe featuring succulent 5-spice grilled chicken thighs paired with fragrant jollof rice and a spicy plantain mash. This advanced dish showcases rich flavors, stunning plating, and delicious textures that will delight your senses.
Allergens
Soy (optional, for the 5-spice blend)
Ingredients
- 6 bone
- in, skin
- on chicken thighs 2 tablespoons Nigerian 5
- spice blend (see recipe) 1 cup long
- grain white rice 2 cups tomato sauce 1 cup vegetable oil 3 large plantains 2 cups water Salt and pepper to taste
Instructions
- Prepare the Nigerian 5 spice blend by combining ground cumin, ground ginger, paprika, ground cloves, and ground cardamom (see recipe).
- Rub the chicken thighs with the 5 spice blend, ensuring an even coating on both sides.
- In a large pot, heat oil over medium heat and add the rice, stirring constantly to prevent sticking. Cook for 1 minute.
- Add tomato sauce and water to the pot, bring to a boil, then reduce heat to low, cover, and cook for 20 minutes or until the rice is tender.
- Preheat grill to medium high heat. Grill chicken thighs for about 18 20 minutes, turning occasionally, until fully cooked. Remove from grill and let rest for a few minutes before serving.
- Peel and chop plantains, then steam or boil them until tender. Mash with salt, pepper, and spices to taste.
- Serve the 5 spice chicken thighs alongside the jollof rice and spicy plantain mash, garnishing as desired.
Chef’s Insight
Balancing flavors is key in this dish; adjust seasonings as needed to ensure a harmonious blend of tastes and textures.
Notes
Serve with a side of Nigerian pepper sauce for added heat if desired.