Roast chicken with Jollof rice stuffing
Jollof rice is a typical East African dish and is often served on its own - or with chicken pieces baked into the rice. This recipe features the rice as a stuffing.
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Loading... Ingredients
- 1 whole chicken
- 2 lemons, zested and quartered
- 15 ml (1 tbsp) ground coriander
- salt and pepper to taste
- 50 g butter, melted
- 65 ml (¼ cup) oil
- 1 large red onion, chopped
- 1 red pepper, diced
- 1 X 410 g can chopped tomatoes
- 1 X 115 g can tomato paste
- 1 bay leaf
- 10 ml (2 tsp) curry powder
- 2,5 ml (½ tsp) dried thyme
- 375 ml (1 ¼ cups) chicken stock
- salt and cayenne pepper to taste
- 250 ml (1 cup) Spekko Long Grain Parboiled Rice
- fresh parsley to garnish
Jollof rice stuffing
Method
- Preheat oven to 200°C.
- To prepare the rice: In a large saucepan heat oil and add onions. Sauté until transparent, add tomatoes, bay leaf, curry powder and thyme and cook for 3 minutes.
- Add chicken stock, season with salt and pepper and add the Spekko Rice stirring in gently to make sure all grains are covered with sauce. Cover and simmer over low heat for another 30 minutes until rice is tender and all the liquid absorbed.
- Season chicken cavity with a teaspoon of coriander, salt and pepper and stuff with the rice mixture.
- Rub the chicken skin with remaining coriander, lemon zest, salt and pepper. Dot with butter.
- Tie chicken legs with string and roast in the oven for 1 ½ hours until crispy all over.
- Any Spekko Rice variant can be used in this dish.
- Serve the chicken not more than half an hour after roasting.
From the Spekko kitchen