Joloff chicken

Recipe from: 2 june 2010

Ingredients 14
Servings 1
Minutes 30 mins


Serving Change
  • 1
    chicken, cut into pieces
  • 450
    fresh, homemade chicken stock
  • 2
    garlic, crushed
  • 1
    dried thyme
  • 1
    large lemon, lightly grated zest only
  • 30
    palm oil – if you can’t get hold of that, use ordinary sunflower oil
  • 400
    tinned chopped tomatoes
  • 1
    tomato puree
  • 1
    ground turmeric
  • 1
    onion, chopped
  • 30
    dried shrimps – ground
  • 1
    fresh, very hot green chilli – to ascertain whether it’s hot or not, slice of the tiniest piece and
  • 350
    long grain rice, washed
  • Sea salt and black ground pepper to taste


30 mins
Make shallow slits in the chicken – one or two across the thighs, the legs, three or four across the breast – leave the wings.

Rub the chicken with salt, thyme, garlic and lemon zest and set aside in the fridge for about an half an hour.

Heat the oil in the pan and sear the chicken to golden brown on all sides, before adding the tomatoes, the tomato puree, the turmeric and the onion – stir continuously until everything is well combine and thickened.

Pour in the stock and stir well, bringing to the boil – simmer for 40 and then add the shrimps and the chillies, stir well and cook for another 5 minutes.

Check and correct the seasoning.

Put the rice in a pot, scoop 300 ml of the tomato stock from the chicken into a measuring jug and top up with water to add to the rice.

Cook for ten minutes in order to partly absorb the liquid.

Put a piece of aluminium foil on top of the rice, cover it and cook for another 10 minutes, adding more water if it’s necessary.

Place the cooked chicken pieces on to a serving dish and reduce all the remaining sauce by half, pour this over the chicken and serve with the rice and slices of fresh lemon

Read more on: poultry


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