Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Berbere-Spiced Chicken Thighs
with jollof rice / mixed greens salad

Active: 60 Total: 80
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. 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)
  3. 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)
  4. 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)
  5. 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)
  6. Cucumbers - Chop cucumbers.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. 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.
  2. 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.)
  3. To obe ata, add dried thyme, turmeric, stock, and bay leaf. Bring to a boil. When liquids are boiling, stir in rice.
  4. 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.
  5. 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.
  6. 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.
  7. Toss cucumbers and mixed greens with vinaigrette. Season with some black pepper on top.
  8. Serve chicken over rice with salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (57)
Gluten-free (1)
Paleo (2)
Vegetarian (2)

Most Helpful

Very tasty though a lot of prep on a weeknight if you haven't done it ahead of time (which I had not!)

By: Vickie
Posted: Jun 26, 2021
Diet: Original
1 Helpful

34 reviews

Chicken was so tasty

By: Marsha
Posted: Aug 29, 2022
Diet: Paleo
0 Helpful

Chicken was excellent! The rice and salad was ok. The chicken is a keeper and very easy. Got the bone in thighs but it worked out fine. Just wish we had more.

By: Diane
Posted: Aug 26, 2022
Diet: Original
0 Helpful

If making with brown rice, put the rice in 20-30 min ahead of the chicken and add extra stock - ½-1 extra depending. Double spices and add 1/2 tsp red chili flakes to rice. Doubled marinade but don’t think that was necessary - though still add extra berbere.

By: Jack
Posted: Aug 25, 2022
Diet: Original
0 Helpful

My rice could have cooked longer but I wasn’t using the right rice. I thought it was delicious but I’m glad I didn’t make it on a weeknight.

By: Megan
Posted: Feb 20, 2022
Diet: Original
0 Helpful

Just ok. Wouldn't make it again. Like others said quite a bit of prep but after its in the oven its pretty hands off so I didn't have a problem with that. But flavors and overall taste wasn't yummy enough to make again

By: Laura
Posted: Feb 11, 2022
Diet: Original
0 Helpful

Only made the chicken with the ethiopian collards from a previous recipe. Liked the chicken.

By: Nienke
Posted: Jan 03, 2022
Diet: Original
0 Helpful