Ingredients
Scale
- 1 cup of jollof rice (or spicy seasoned rice)
- 4 chicken thighs, marinated with African spices
- 2 ripe plantains, sliced
- 1 red bell pepper, chopped
- 1 cup okra, chopped
- 1 eggplant, sliced
- 2 tablespoons olive oil
- Fresh cilantro and parsley for garnish
- Spicy sauce made from paprika, chili, and garlic
- Optional: African flatbread or injera
Instructions
- Cook the Jollof Rice: Prepare the rice according to your favorite jollof rice recipe, incorporating tomatoes, bell peppers, garlic, and spices for authentic flavor.
- Prepare the Marinated Chicken: Marinate chicken thighs in a blend of African spices, lemon juice, and garlic. Grill or bake until golden and cooked through.
- Cook the Plantains: Slice the plantains and fry until golden or steam as a healthier option.
- Roast the Vegetables: Toss peppers, okra, and eggplant with olive oil and spices, then roast at 400°F (200°C) until tender and slightly charred.
- Assemble the Platter: Arrange the rice at the center, artistically place the grilled chicken, plantains, and roasted vegetables around it. Drizzle with spicy sauce and garnish with fresh herbs.
Notes
- For extra flavor, add African spices or hot sauces available online.
- You can substitute chicken with grilled tofu or tempeh for a vegetarian version.
- Leftovers can be stored in airtight containers for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling, Roasting, Simmering
- Cuisine: African/Wakandan
- Diet: Balanced, Can be vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 85 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 85 mg