Tuesday, 5 March 2013

Recipe - Jollof Rice

I miss the days when money was never an issue. Nowadays, spending hours on the phone trying to sort out your energy supply seems like a reasonable use of time to save money. Until you realise that being on hold for hours and hours costs money and apparently if you exceed your contract by enough money, your phone is restricted and you have to pay on that very day for your phone to be unrestricted. Then that has a knock on effect and you're all 'oh hey I can't come to this fun thing later in the week' and then you're all 'oh it's OK we can still have fun and get something nice to eat' but then the person you're doing those things with is all 'oh can you cook instead?' and then it's all 'but I want to eat out!' - 'but I need to save money for holiday!' - 'but so do I and I'm managing it more successfully than you!' and you have a silly fight about a really small thing and then you cook jollof rice and it's delicious and you don't understand why you had that fight in the first place. Staying in and eating jollof rice is a lovely way to spend an evening. Particularly when it's finished off not with a cold night bus journey but instead with twenty chicken nuggets and Wall-E.
8 chicken drumsticks and thighs
1 onion, finely sliced
4 cloves garlic, chopped
1 thumb sized piece of ginger, peeled and chopped
1 scotch bonnet chilli, finely chopped
3 tbsp tomato purée
1 red pepper, chopped into chunks
1 green pepper, chopped into chunks
4 tomatoes, peeled and chopped
1 tsp cumin
1 tbsp ground coriander
1 tbsp paprika
400g basmati rice
600ml stock
2 bay leaves
Frozen peas

Season the thighs all over and fry over a high heat until brown all over. Remove and set aside.
Fry the onion, garlic, ginger and chilli on a medium heat.
Add the tomato purée, tomatoes, peppers and spices. Fry for a further five minutes.
Add the rice and fry for a further minute.
Return the chicken thighs to the pan.
Add the stock and bay leaves.
Cook for about 20 mins.
Add the frozen peas and cook for a further five minutes.

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