Ghanaian Style Sticky Pineapple Curried Chicken
with Jollof Inspired Spiced Rice
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
Originating from Senegal, jollof rice is a much-loved dish across Africa and the Caribbean. With tomatoes, chillies, spices and often other vegetables, this warming dish varies from region to region. Our version serves it alongside tender chicken breasts.
Ingredients
150 grams
Basmati Rice
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
1 unit(s)
Bell Pepper
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
West African Style Seasoning
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
10 grams
Chicken Stock Paste
40 grams
Pineapple Chutney
30 grams
Hot Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Lay the chicken onto a baking tray, drizzle with oil, sprinkle with curry powder and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Cut the tomato into 1cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper chunks and fry until softened, 8-10 mins. Continue to stir while it cooks. Add the tomato to the pan halfway through the pepper cooking, 4-5 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic, tomato puree, ginger puree and West African style seasoning to the pepper pan and cook for a further min.
Stir in the chicken stock paste and water for the sauce (see pantry for amount).
Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Season with salt and pepper.
While everything cooks, in a small bowl, mix together the pineapple chutney and hot sauce.
When the chicken is cooked, cut widthways into 2cm slices.
When everything's ready, add the cooked rice to the West African style pepper sauce and toss together.
Share the jollof inspired rice between your serving bowls.
Top with the sliced curried chicken.
Spoon over the pineapple hot sauce to finish.
