Get ready for a flavor explosion. This dish doesn't get filed under our "quick and easy" tab, but boy is it worth the effort. 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.
Ingredients for the Rice:
2 large tomatoes, roughly chopped
½ medium Scotch bonnet pepper
1 small onion, roughly chopped
1 red bell pepper, roughly chopped
½ cup Pointe Coupee Pecan Oil
1 ½ tsp salt
1 tsp Madras Curry Powder
1/4 tsp cayenne
2 bay leaves
½ tsp ground ginger
2 ½ cups medium-grain rice
Directions for the Rice:
In a blender, combine tomatoes, scotch bonnet pepper, onion and bell pepper. Puree until smooth.
Heat the Pointe Coupee Pecan Oil in a large pot with tight-fitting lid over medium heat. Add blended vegetables along with the salt, Madras Curry Powder, cayenne, bay leaves and ginger. Bring mixture to a boil. 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 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!
Ingredients for the Chicken Thighs & Greens:
6 boneless, skinless chicken thighs
6 cups chopped Mustard Greens
Directions for Chicken Thighs & Greens:
Season the thighs with Madras Curry Powder and salt. Heat a nonstick pan over medium-high heat. Drizzle in the Roasted Chile Avocado Oil. Sear the thighs until golden brown on one side. Turn and reduce heat to low and allow the thighs to cook through--about 15-20 mins. Move to a plate. Season the mustard greens with a little salt and pepper and saute in the same pan making sure to pick up any browned bits. Serve the chicken and greens with the Jollof Rice.