Jollof Rice with Grilled Chicken

Season the chicken quarters with suya spice, salt, and oil. Marinate for at least one hour. Grill over charcoal or under a broiler for twenty-five minutes, turning frequently, until charred on the outside and cooked through with an internal temperature of 75C.

While the chicken grills, blend the tomatoes, bell pepper, and scotch bonnet into a smooth puree. Cook over medium-high heat for thirty-five minutes until reduced by half and thick. This step is identical to making standard jollof rice as the base is the same.

Heat oil in a large pot, fry the sliced onions until golden, then add tomato paste and fry for three minutes. Add the reduced tomato puree and cook for ten more minutes until oil separates to the top, indicating the sauce base is ready for the rice.

Season with Maggi cubes, thyme, curry powder, and salt. Add chicken stock and bring to a rolling boil. Taste the broth and ensure it is well-seasoned and flavourful since the rice absorbs all the flavour during cooking.

Add the washed rice, stir once, and reduce heat to the absolute lowest setting. Cover tightly with foil and lid. Cook for thirty minutes undisturbed. The jollof should have a deep red-orange colour throughout with the prized smoky bottom layer developing.

Rest covered for ten minutes, then fluff with a fork. Chop the grilled chicken into pieces with a heavy cleaver. Serve the jollof rice mounded on a platter with the charred grilled chicken pieces arranged on top alongside fried plantains and coleslaw.