Name: Joloff chicken
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 1 kg chicken cut into pieces; 450 ml stock homemade chicken; 2 cloves garlic cloves, crushed; 1 tsp dried thyme; 1 lemon large, zest only; 30 ml palm oil; 400 g tinned tomatoes chopped; 1 Tbs tomato purée; 1 tsp turmeric ground; 1 onion chopped; 30 ml shrimps dried, ground; 1 green chilli; 350 g rice long grain; sea salt and freshly ground black pepper to taste

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Ingredients (14)

1 kg	chicken — cut into pieces
450 ml	stock — homemade chicken
2 cloves	garlic — cloves, crushed
1 tsp	dried thyme
1	lemon — large, zest only
30 ml	palm oil
400 g	tinned tomatoes — chopped
1 Tbs	tomato purée
1 tsp	turmeric — ground
1	onion — chopped
30 ml	shrimps — dried, ground
1	green chilli
350 g	rice — long grain
	sea salt and freshly ground black pepper — to taste

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Method:

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