Smoky Party Jollof with Crispy Spiced Chicken

Method

1. Put the chicken in a 18 cm pot with the water, the stock onion cut into quarters, the garlic, sliced ginger, thyme, curry powder and stock cube. Bring to the boil over high heat for 6 min, skim off the grey foam, then turn down to medium-low heat and simmer for 25 min. Lift out the chicken, strain the stock and measure off the amount listed for the rice (keep the rest for another dish).

   Add in this stepChicken thighs (bone-in, skin-on) 360 gWater (for the stock) 800 mlOnion (for the stock) ½Garlic cloves (for the stock) 2Fresh ginger, sliced 10 gDried thyme (for the stock) ½ tspCurry powder (for the stock) ¾ tspChicken stock cube 1

   high heat→medium-low heat

2. While the chicken cooks, blend the tomatoes, bell pepper, chili and half the sauce onion until smooth. Pour into a 18 cm saucepan and boil uncovered over medium heat for 12 min, stirring now and then, until it is as thick as loose ketchup and has nearly halved. Driving off the water now is what keeps the grains separate later. Wash the rice until the water runs clear and drain.

   Add in this stepRipe tomatoes 2Red bell pepper 1Scotch bonnet chili (or habanero) ½Onion (for the sauce) ½Long-grain rice (parboiled recommended) 160 g

   medium heat

3. Pat the chicken skin completely dry and rub it with the smoked paprika and a pinch of salt. Heat the oil in a 20 cm heavy-based pot over medium-high heat and fry the chicken skin side down for 6 min, turning once, until the skin is deep golden and crisp. Any moisture left on it will make the oil spit. Set the chicken aside; the oil in the pot now carries its flavour.

   Add in this stepSmoked paprika ¾ tspSalt to tasteCooking oil 4 tbsp

   medium-high heat

4. Thinly slice the rest of the sauce onion. In the same oil fry the onion and tomato paste over medium heat for 4 min until the paste turns brick red. Add the reduced pepper base, curry powder, thyme and bay leaves, turn down to medium-low heat and fry for 8 min, stirring often. It is ready when a layer of red oil pools around the edge.

   Add in this stepOnion (for the sauce) ½Tomato paste 1½ tbspCurry powder (for the rice) ¾ tspDried thyme (for the rice) ½ tspBay leaves 1

   medium heat→medium-low heat

5. Add the rice and stir over medium heat for 2 min so every grain is coated. Pour in the measured stock; as soon as it boils, lay a sheet of foil over the pot, put the lid on and cook over low heat for 28 min. Do not lift the lid.

   medium heat→low heat

6. Open the lid: the rice should be almost tender and the liquid gone. Dot the butter over the top and lay the tomato and onion slices on it, cover again and cook over medium-high heat for 3 min. A soft crackle and a toasty smell mean the smoky party bottom is forming. If it smells sharply burnt, turn off the heat at once.

   Add in this stepButter 15 gTomato, sliced into rounds (to finish) ½Onion, sliced into rings (to finish) ½

   medium-high heat

7. Turn off the heat, lay the chicken on the rice, cover and leave for 10 min. Taste and add salt, then fork the softened tomato and onion through the rice. Serve with the chicken, and scrape up some of the crusty bottom for everyone.

   Add in this stepSalt to taste