Ghanaian Jollof Chicken Tray
Ghana's legendary one-tray jollof — a party-style tray bake where jollof rice (cooked in a rich tomato-pepper base) cooks alongside whole roasted chicken pieces in the same tray, the chicken juices enriching the rice. Ghanaian jollof has a distinct smokier character (the "party jollof" is always cooked over wood fire).
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season chicken with all marinade spices. Sear in hot oil in a large ovenproof pan or tray until golden. Remove.
About 5 min
In the same pan, fry sliced onion until golden. Add blended tomato-pepper purée and tomato paste; fry, stirring, for 20 minutes until the oil rises to the top and the paste darkens.
About 14 min
Add stock, bay leaves and salt. Bring to a boil. Stir in rinsed rice. Nestle the seared chicken pieces on top.
About 14 min
Cover tightly (foil, then lid). Cook over low heat or in the oven at 180°C/350°F for 30–35 minutes until rice is cooked and has absorbed all the liquid.
About 14 min
Remove lid and foil for the last 5 minutes to develop the slightly smoky bottom crust (shuku — the coveted bottom) and let the chicken crisp up. Serve directly from the tray.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 38 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 820 mg
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Recipe by Boon Tools.