Its 15 years since Louise died and I wanted to make something that she loved for all the friends young and old who came to the bench…as I was scrolling away I came across a recipe for Jollof Rice and remembered that she loved it in her final year. I had brought the Scotch bonnets, curry powder back from Barbados and some lovely hot sauce – I love lots of heat!

If you wanted to make it vegetarian or vegan you could substitute firm tofu, marinated and fried in the same way as the chicken.

Being me I found what I think is the most authentic recipe, made some adjustments – and bingo. All announced it was delicious! I served it with a Thai vegetarian green curry (Meera Sodha – sweet potato; aubergine, broccoli and green beans) and home-grown salad leaves.

Thanks to Zena’s Kitchen for the inspiration.

Serves 6-8. Double quantities for a big party – as I did!

Method

For the chicken:

• 1kg boneless chicken thighs
• 2 tbsp vegetable oil – I used rapeseed
• 2 tsp curry powder
• 2 tsp dried thyme
• 1 tsp cayenne pepper (optional)

For the stew base:

• 1 large red pepper, roughly chopped
• 2 medium vine tomatoes, roughly chopped
• 1 red onion, roughly chopped
• 2 red scotch bonnet chillies, quartered (use less for milder heat)
• 25 g fresh ginger, peeled and roughly chopped
• 100ml water
• 2 cloves garlic
• 1 tsp fine sea salt

For the rice:

• 150ml vegetable oil
• 1 red onion, finely chopped
• 150 g double concentrated tomato purée
• 1 tbsp curry powder
• 2 tsp dried thyme
• 2 dried bay leaves
• 500ml chicken stock
• 600 g  long-grain rice e.g. Basmati

Instructions

1. Heat your oven to 180°C / fan 160°C.
2. Place the chicken in a large mixing bowl with the vegetable oil, curry powder, dried thyme, cayenne pepper (if using) and a generous pinch of salt. Toss to coat and leave to marinate for at least an hour or overnight if you can. If short on time, just let it sit while you prep the stew base.
3. Blitz the red bell pepper, tomatoes, red onion, scotch bonnets, ginger, garlic, water and salt in a blender until smooth. Set aside. 
4. Heat the oil in a large Dutch oven over medium-high heat. Working in batches, cook the chicken until browned, 3 to 5 minutes, then flip and cook for another 3 minutes, or until browned on the other side. Transfer to a plate, leaving the oil in the pan. Note: The chicken won’t be cooked through at this stage–it’ll finish cooking with the rice.
5. Turn the heat down to medium. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 5 minutes. 
6. Add the double concentrated tomato purée and cook, stirring frequently, until it darkens, at least 10 minutes.
7. Pour in the blended base, stir to combine and bring to a simmer. Partially cover and cook, stirring occasionally, until the sauce has reduced by about a third and the oil begins to separate, 12 to 15 minutes – or as long as it takes!
8. Stir in the curry powder, dried thyme, stock pot, bay leaves and water. Season with salt and pepper to taste, then cover and bring to a boil.
9. Meanwhile, rinse the rice under cold water until the water runs clear, then drain well. 
10. Add the rice to the sauce, stir in any resting chicken juices, then arrange the browned chicken thighs over the top. As soon as everything comes to a simmer, cover, transfer to the oven and bake for 45 minutes. Mine took much longer but I was cooking double aunties, Basically keep testing the rice until its done!
11. Remove the pot from the oven and leave covered for 10 minutes to finish steaming the rice.
12. To serve, spoon the rice onto a large platter and top with the chicken. Fried plantain and salad on the side make it a proper feast.