Nigerian Party Jollof Rice with Roast Chicken Drumsticks

Ingredients

• 1000 g chicken drumsticks
• 400 g long-grain rice
• 2 red peppers
• 400 g chopped tomatoes
• 3 tbsp tomato purée
• 2 onions
• 1 scotch bonnet chilli
• 3 garlic cloves
• 20 g fresh root ginger
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 600 ml gluten-free chicken stock
• 4 tbsp vegetable oil

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Toss the chicken drumsticks with 1 tsp of the curry powder, half the dried thyme, 1 tbsp vegetable oil and a pinch of salt, then roast for 35-40 minutes, turning once, until browned and no pink remains near the bone.

2. 2

   Meanwhile, blend the red peppers, chopped tomatoes, 1 onion, the scotch bonnet (deseeded for less heat), garlic and ginger until smooth.

3. 3

   Heat the remaining oil in a large heavy pan over a medium heat. Slice the second onion and fry for 5 minutes until soft, then stir in the tomato purée and fry for 2 minutes until it darkens.

4. 4

   Pour in the blended pepper mix, add the remaining curry powder and thyme and the bay leaves, and simmer uncovered for 15-20 minutes, stirring often, until reduced by about half and the oil rises to the surface.

5. 5

   Rinse the long-grain rice until the water runs clear, stir it into the sauce with the gluten-free chicken stock and season. Bring to the boil, then cover tightly (a sheet of foil under the lid helps) and cook on the lowest heat for 25-30 minutes without stirring, until the rice is tender and the liquid absorbed.

6. 6

   If the rice is still firm, sprinkle over 3-4 tbsp water, cover and give it 5 minutes more. Fluff with a fork and remove the bay leaves; a little toasting on the bottom is the prized party flavour, but leave anything blackened behind.

7. 7

   Serve the jollof straight away with the roast drumsticks. Cool any leftover rice quickly and refrigerate within an hour.