Chicken jollof

Prep time
Cook time

This delicious chicken pot bursts with exotic, West-African flavours.


  • 6-8 chicken pieces
  • 3 red onions, chopped
  • 30ml mild curry powder
  • 15ml dry thyme
  • 1 chicken stock cube
  • 1 red pepper, finely chopped
  • 400g tin cherry tomatoes
  • vegetable oil for frying
  • 80g tomato paste
  • 500ml long-grain rice
  • roasted cherry tomatoes
  • fried bananas


  • Place the chicken and 750ml of water in a large saucepan and bring to a boil.
  • Add half the onion, 5ml curry powder, thyme, stock, and salt. Cook for 10 minutes or until the chicken is almost cooked through.
  • Drain, reserving the liquid. Pat the chicken dry with a paper towel.
  • Blend the pepper, tomatoes, and remaining onion. Set aside.
  • Fill a large saucepan with oil, and place over medium-high heat.
  • Cook the chicken, turning the pieces until they’re golden. Transfer the chicken to a plate, reserving a little oil in the pan.
  • Add the tomato mixture and the remaining curry and thyme to the pan. Turn the heat up.
  • Add the tomato paste and cook for 5 minutes until the oil separates from the paste.
  • Add the chicken and cook for 3 minutes, ensuring that the pieces are coated. Remove with tongs.
  • Add rice to the cooking liquid and 1 litre of water to the tomato sauce.
  • Reduce the heat to low, cover and cook, stirring for 45 minutes or until the liquid is absorbed.
  • Return the chicken to the pot and heat through.
  • Serve with roasted tomatoes and fried bananas.