Berbere-Spiced Chicken Thighs
with jollof rice / mixed greens salad
Versions of fragrant, red, jollof rice are served in many regions of Africa. When we first started researching the dish we loved that it is sometimes referred to as "party rice" because it can be made to feed a crowd. Whether you're serving a few or many, we think you'll love this tender oven-baked rice served with spicy marinated chicken over top.
Smarts: Be sure to rinse the rice very well before cooking. This will remove excess starch and help the rice grains to stay separate and not stick together as they cook.
Smarts: Be sure to rinse the rice very well before cooking. This will remove excess starch and help the rice grains to stay separate and not stick together as they cook.
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Proteins
Cuisines
Ingredients
Berbere-Spiced Chicken Thighs:
- Vinegar, apple cider - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Berbere spice - 2 tsp
- Sugar - 1/2 tsp
- Chicken thighs, boneless and skinless - 1 lb
- Foil - for roasting
Mixed Greens Salad:
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 8 oz , chopped
- Mixed greens - 5 oz
Jollof Rice:
- Bell peppers, red - 1 , chopped
- Onions, red and medium - 1/2 , chopped
- Garlic - 2 cloves , peeled
- Ginger - 1 tsp , diced
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Salt - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1 tsp
- Turmeric, ground - 1/2 tsp
- Stock, any type - 1 1/2 cups (sub water)
- Bay leaf - 1
- Rice, basmati - 1 cup
Prep
- Make marinade - Whisk together apple cider vinegar, soy sauce, cooking oil (portion for chicken), Berbere spice, and sugar. (Can be done up to 5 days ahead)
- Marinate chicken - Add chicken to marinade and turn to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Make vinaigrette - Whisk together red or white wine vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Bell peppers / Onions / Garlic / Ginger - Prep as directed and combine. (Note: You’ll be blending all of these ingredients, so you can leave them in large pieces as long as your blender can accommodate them.) (Can be done up to 5 days ahead)
- Make obe ata (Nigerian red pepper sauce for jollof) - In a standing blender, combine bell peppers, onions, garlic, ginger, tomatoes (including liquid), and salt. Blend until smooth. (Can be done up to 5 days ahead)
- Cucumbers - Chop cucumbers.
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Make
- Heat oven to 425F / 218C. Place one rack in the lower part of oven (for rice) and one in the upper part (for chicken). Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil. Set aside.
- Heat a Dutch oven with oil (portion for rice) over medium heat. Add obe ata and simmer, stirring frequently, until it reduces by about half, ~10 minutes. (Note: It may bubble and sputter as it starts cooking, so you can put a lid on it slightly ajar to minimize splatter.)
- To obe ata, add dried thyme, turmeric, stock, and bay leaf. Bring to a boil. When liquids are boiling, stir in rice.
- Cover Dutch oven with a lid and transfer to the lower part of the oven. Bake, covered, until rice is tender and all of the liquid has been absorbed, ~25 minutes.
- Next, pour chicken out on prepared sheet pan, drizzling marinade over top. Season with some salt and pepper. Transfer to the upper rack of the oven and bake until chicken is cooked through (165F / 74C), 25 to 30 minutes.
- When rice is done cooking, leave it on the stovetop, covered, for 5 minutes. Fluff with a fork (be careful since the pan is extremely hot). Remove bay leaf. Taste and season with some salt.
- Toss cucumbers and mixed greens with vinaigrette. Season with some black pepper on top.
- Serve chicken over rice with salad on the side. Enjoy!
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