Jollof-Spiced Stuffed Roast Chicken with Spicy Peanut Sauce

Name: Jollof-Spiced Stuffed Roast Chicken with Spicy Peanut Sauce
Prep time: 50 min
Cook time: 130 min
Total time: 180 min
Yield: 6
Ingredients: 1.8 kg whole chicken; 75 g white long grain rice rinsed until the water runs clear; 125 g sweet potato peeled and cut into small cubes; 150 g crunchy peanut butter; 400 g can cherry tomatoes; 50 g butter at room temperature; 2 onion, finely chopped; 7 clove garlic cloves, finely sliced; 5 cm cm piece ginger peeled and finely grated; 2 large plum tomatoes roughly chopped; 2.5 limes, zested and juiced; 2 tbsp groundnut oil; 150 ml water or chicken stock; 2 Scotch bonnet chillies , pierced a few times and left whole; 1.5 tsp curry powder; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 4 thyme sprigs leaves picked and chopped; 2 tsp soft light brown sugar; 1 handful green vegetables to serve

A vibrant West African-inspired feast featuring a whole roast chicken infused with aromatic Jollof spices and stuffed with savory rice. Served with a rich, velvety peanut and tomato sauce, this dish is a masterclass in bold flavors and comforting textures.

Servings6 Portions

Prep Time50 Mins

Cook Time130 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.8 kg
white long grain rice rinsed until the water runs clear
75 g
sweet potato peeled and cut into small cubes
125 g
crunchy peanut butter
150 g
can cherry tomatoes
400 g
butter at room temperature
50 g
onion, finely chopped
2
garlic cloves, finely sliced
7 clove
cm piece ginger peeled and finely grated
5 cm
large plum tomatoes roughly chopped
2
limes, zested and juiced
2.5
groundnut oil
2 tbsp
water or chicken stock
150 ml
Scotch bonnet chillies , pierced a few times and left whole
2
curry powder
1.5 tsp
ground coriander
1 tsp
ground cinnamon
0.5 tsp
ground ginger
0.5 tsp
thyme sprigs leaves picked and chopped
4
soft light brown sugar
2 tsp
green vegetables to serve
1 handful

Step-by-Step Instructions

Prepare the Jollof-spiced butter: Using a pestle and mortar, pound the garlic, sea salt, thyme leaves, and lime zest into a paste. Add the ground cinnamon, ground ginger, and 35g of softened butter, pounding until well combined. Gradually stir in the lime juice and set aside.

Make the rice stuffing: Melt 15g of butter in a saucepan over medium heat and sauté the finely chopped onion until soft. Stir in the rice for 1 minute, then add enough water to cover the rice by 2cm. Bring to a boil until the surface looks 'pitted,' then reduce heat to very low, cover, and cook for 15 minutes. Transfer the rice to a bowl to cool completely. Preheat your oven to 180°C (160°C fan/gas 4).

Prepare the sweet potato mix: Heat groundnut oil in a frying pan and cook the sweet potato cubes until golden. Add the sliced garlic and grated ginger, cooking for 2 more minutes. Stir in the chopped plum tomatoes and season with salt and pepper. Cook until the tomatoes soften and the potato is nearly tender. Once cooled, mix this into the bowl of rice along with the lime juice.