Jollof Rice

Step 4: Cook the chicken thighs

  • Chicken thighs

    • chicken thighs
      3-5
    • salt
      a sprinkle
    • butter
      a spoonful
    • thyme
      1 sprig
    • garlic
      2 cloves
    • jollof spice mix
      5 g

Salt both sides of the chicken thighs.

Set a cast-iron pan over medium heat and add the chicken thighs skin side down to the cold pan. This will begin to slowly render the chicken fat. Once the fat has been rendered, flip the chicken thigh over and turn the heat to low.

Add the butter, sprig of fresh thyme, 2 cloves of garlic, and a sprinkle of the Jollof Spice mix. Baste the fat and spices over the top of the chicken thigh.

Place the entire pan into the oven with the rice and until the internal temperature reaches 170°F/ 76°C.

If you time it right, you can have both the rice and chicken ready at the same time. Check both at the end of the 30 minutes and leave either in the oven longer, if needed (the rice should have absorbed almost all of the cooking liquid).

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