Jollof Rice with Curried Chicken Thighs and Greens
Jollof Rice with Curried Chicken Thighs and Greens


For the Rice:
1/2 cup very hot water
1/2 Scotch bonnet pepper
1 small onion, roughly chopped
1 red bell pepper, roughly chopped
½ cup Pecan Oil
2 tsp salt
1 tsp Madras Curry Powder
1/4 tsp cayenne
½ tsp Ground Ginger
2 Bay Leaves
2 ½ cups medium-grain rice
For Chicken Thighs:
6 boneless, skinless chicken thighs
Madras Curry Powder
Roasted Chile Avocado Oil
For the Greens:
6 cups chopped Mustard Greens

Possibly one of the most beautiful dishes we’ve tested. In a world that wants “quick and easy,” this one may not fit the bill.

Is it worth it? 100%.

The Jollof Rice with its pleasantly scorched, crunchy bottom is a great base for this curry-spiced chicken and quick-sauteed greens. Gorgeous to look at, delicious to eat – we just love everything about this dish.

We wrote about this dish in our 2017 Holiday Lookbook: Celebrate Tradition. The tradition of Kwanza is all about unity, determination, responsibility, cooperative economics, purpose, creativity and faith – those are the seven principles. Those are seven principles we can definitely get behind.


1.For the Rice Cooking Liquid: In a blender, combine tomatoes, hot water, scotch bonnet pepper, ground ginger, salt, Madras Curry Powder, cayenne, onion and bell pepper. Cover and let sit for 5 mins. Puree until smooth.
2.Heat the Pecan Oil in a large pot with a tight-fitting lid over medium heat. Add the contents from the blender plus the bay leaves. Bring mixture to a boil.
3.Stir in the rice and reduce the heat to low. Cover pot and let cook until rice is al dente, about 30 minutes. If rice is cooked but swimming in sauce, remove the lid to cook off the excess sauce. If the rice seems dry, stir in 1 to 2 cups water. A bit a cooked on rice at the bottom is a sign of a good jollof!
4.For Chicken Thighs & Greens: Season the thighs with Madras Curry Powder. Heat a nonstick pan over medium-high heat. Drizzle in the Roasted Chile Avocado Oil. Sear the thighs until golden brown on one side.
5.Turn and reduce heat to low and allow the thighs to cook through - about 15-20 mins. Move to a plate.
6.Season the mustard greens with a little salt and pepper and saute in the pan used to cook the chicken thighs. Saute the greens to pick up any up any browned bits.
7.To serve, spoon a serving of the Jollof Rice on a plate. Layer on the cooked greens. Top with the chicken thigh.

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