Mouthwatering Paleo Nigerian Brunch Feast: Suya Shakshuka & Coconut Milk Jollof Rice

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups fresh spinach
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 large tomatoes
• 1 large onion
• 3 cloves garlic
• 1 cup full
• fat coconut milk
• 2 cups long
• grain white rice
• 4 tbsp Suya spice blend (see recipe below)
• Olive oil
• Salt and pepper, to taste Suya Spice Blend:
• 2 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, toss chicken thighs with 2 tbsp of Suya spice blend and salt.
3. Arrange seasoned chicken on a parchment lined baking sheet. Roast for 25 minutes or until cooked through. Let rest for 10 minutes.
4. While the chicken is roasting, chop spinach, bell peppers, tomatoes, and onions. Mince garlic.
5. In a large frying pan, heat olive oil over medium heat. Sauté onions and garlic until translucent.
6. Add chopped tomatoes, 1 tbsp Suya spice blend, salt, and pepper. Cook for 8 10 minutes or until the sauce thickens.
7. Stir in spinach and cook until wilted. Set aside.
8. In a separate pan, heat olive oil over medium heat. Add bell peppers and cook until slightly softened. Season with 1 tbsp Suya spice blend, salt, and pepper.
9. Prepare coconut milk Jollof Rice according to package instructions, stirring in the roasted vegetables once cooked.
10. Slice chicken into bite sized pieces. Gently fold into the Suya Shakshuka sauce.
11. Serve Suya Shakshuka atop a generous portion of Coconut Milk Jollof Rice, garnishing with fresh herbs if desired.

Chef’s Insight

The combination of Suya spices with coconut milk brings out a rich, exotic flavor profile that elevates this Nigerian Brunch Feast to new heights.

Notes

Feel free to adjust the spice levels according to your preference.