with jollof rice / mixed greens salad
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.
- Vinegar, apple cider - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Berbere spice - 2 tsp
- Sugar - 1/2 tsp
- Tempeh - 12 oz, sliced into thin strips (sub extra-firm tofu)
- Water - 1/2 cup
- Foil - for roasting
- 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
- 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
- Make marinade - Whisk together apple cider vinegar, soy sauce, cooking oil (portion for tempeh), Berbere spice, and sugar. (Can be done up to 5 days ahead)
- Tempeh - Slice into thin strips. (Can be done up to 5 days ahead)
- Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over tempeh and gently stir to combine. Set aside for at least 20 minutes and up to 1 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.
- Heat oven to 425F / 218C. Place one rack in the lower part of oven (for rice) and one in the upper part (for tempeh). 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 tempeh 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 tempeh is tender and deep golden brown, flipping halfway through cooking, 15 to 22 minutes (depending on thickness).
- 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 tempeh over rice with salad on the side. Enjoy!
Very tasty though a lot of prep on a weeknight if you haven't done it ahead of time (which I had not!)1 Helpful
Chicken was so tasty0 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.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.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.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 again0 Helpful
Only made the chicken with the ethiopian collards from a previous recipe. Liked the chicken.0 Helpful