“Mouthwatering Nigerian Breakfast Feast: Spicy Jollof Rice, Suya Chicken, and Plantain Chips”

Allergens

This recipe contains chicken, soy (from tomato puree), and is prepared with palm oil.

Ingredients

• 2 cups long
• grain rice
• 1 large onion, chopped
• 3 tablespoons vegetable oil
• 1 can (400ml) tomato puree
• 1 cup chicken stock
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt, to taste
• 1 pound boneless, skinless chicken thighs
• 4 ripe plantains
• 3 tablespoons palm oil
• Black pepper, to taste

Instructions

1. In a large pot, heat vegetable oil and sauté onions until translucent.
2. Add the curry powder, ginger, cumin, paprika, salt, and pepper, stirring frequently to prevent burning.
3. Stir in tomato puree and chicken stock, then bring to a boil.
4. Add rice and mix well, ensuring it's evenly coated with the spice mixture. Reduce heat and simmer for 20 minutes or until rice is cooked and liquid has been absorbed.
5. Season the chicken thighs with salt and black pepper. Grill or pan fry them until fully cooked.
6. For plantain chips, peel and slice plantains into thin discs. Heat palm oil in a pan and fry the plantains until golden brown and crispy. Drain on paper towels.
7. Assemble your Nigerian breakfast feast by plating jollof rice, suya chicken, and plantain chips.

Chef’s Insight

The perfect balance of spices in this dish creates an explosion of flavor that will leave your taste buds dancing with delight.

Notes

Adjust the spice levels according to your preference for a customizable meal.