Jollof rice with chicken

Serves 4-6 You will need:

• 8 chicken thighs or drumsticks, or a mixture of the two, boned and cut into 2cm pieces

• Sea salt and freshly ground black pepper

• 4 tablespoons sunflower oil

• 1 large onion, sliced

• 2 cloves of garlic

• 2 x 400g tins of tomatoes

• 3cm piece of fresh ginger, peeled

• 1 red chilli, deseeded

• 3 tablespoons tomato puree

• 600ml chicken stock

• 400g basmati rice, rinsed

• 1 red pepper, deseeded and sliced

• 1 yellow pepper, deseeded and sliced

• 2 tablespoons chopped coriander 1 Season the chicken pieces with sea salt and freshly ground black pepper, then add two tablespoons of the sunflower oil to a frying pan over a medium heat. When the oil is hot, add the seasoned chicken pieces and fry them for 4-6 minutes until they are golden all over. Remove them from the oil and set them aside. 2 Add the remaining two tablespoons of sunflower oil to the pan and then add the sliced onion. Cook, stirring occasionally for 7-8 minutes until the onion is soft but not coloured. 3 As the onion is cooking, make the tomato base. Put the garlic, the tinned tomatoes, the fresh ginger and the deseeded chilli in a liquidiser or food processor, and blend. 4 Stir the tomato puree into the onions, and continue to cook them for three minutes, then add the tomato base, the chicken stock and the cooked chicken pieces you set aside earlier. Bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes. 5 Next, add the rinsed basmati rice and the sliced red and yellow peppers to the pan. Season with sea salt and freshly ground black pepper, then cover the pan and simmer for 15 minutes, or until the rice and the peppers are cooked. Serve with the chopped fresh coriander scattered over the top.