Nigerian Jollof Rice with Grilled Chicken

Marinate the chicken thigh with half the thyme, half the curry powder, half the Maggi cube, minced garlic, and a pinch of salt. Let it rest for 15 minutes to absorb the flavors.

Roughly chop 1 tomato, the red bell pepper, scotch bonnet, and half an onion. Blend them together until you get a smooth, vibrant red pepper puree.

Heat the palm oil in a heavy-bottomed pot over medium heat. Fry the remaining sliced onion for 2-3 minutes until translucent and fragrant.

Stir in the tomato paste and cook for 3 minutes, stirring constantly, until the paste darkens to a deep brick red color. Pour in the blended pepper mixture.

Season the sauce with the remaining thyme, curry powder, bay leaf, white pepper, and crumbled Maggi. Simmer uncovered for 15-20 minutes until the sauce thickens and the oil separates and floats on top.

Add the chicken stock and bring to a rolling boil. Stir in the washed parboiled rice, reduce the heat to the lowest setting, cover tightly with a lid (seal with foil if needed), and cook for 25-30 minutes without lifting the lid.

While the rice cooks, grill or pan-sear the marinated chicken over medium-high heat for 6-7 minutes per side until nicely charred on the outside and fully cooked through.

Fluff the Jollof rice gently with a fork, taste and adjust salt. Plate the rice on a warm dish, top with the grilled chicken, and garnish generously with fresh chopped parsley.