Ingredients (Serves 6)

For the Spicy Grilled Chicken:

• 6 bone-in chicken thighs (skin-on or off)

• 3 tbsp vegetable oil

• 1 tbsp smoked paprika

• 2 tsp cayenne pepper (adjust to taste)

• 1 tsp ground ginger

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• Juice of 1 lime

• Salt and black pepper to taste

For the Jollof Rice:

• 3 cups long-grain parboiled rice, rinsed

• 1/4 cup vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 medium red bell peppers, blended into a purée

• 3 large ripe tomatoes, blended or finely chopped

• 2 tbsp tomato paste

• 1 Scotch bonnet pepper (optional, for heat)

• 2 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp curry powder

• 4 cups chicken broth

• 2 bay leaves

• Salt and pepper to taste

• 1 cup frozen peas (optional)

Instructions

1. Marinate and Grill Chicken

   • In a bowl, combine oil, smoked paprika, cayenne, ginger, garlic powder, onion powder, thyme, lime juice, salt, and pepper.

   • Rub marinade over chicken thighs and let rest at least 30 minutes (or overnight for best flavor).

   • Preheat your grill or oven broiler. Grill chicken until cooked through and slightly charred, about 6–8 minutes per side. Set aside.

2. Prepare Jollof Rice in the Platinum Oval Roaster

   • Heat vegetable oil in the Oval Roaster over medium heat.

   • Sauté onions until translucent (5 minutes). Add garlic and cook 1 minute more.

   • Stir in blended bell peppers, tomatoes, tomato paste, and Scotch bonnet (if using). Cook for 10–15 minutes, stirring occasionally, until thickened and aromatic.

   • Season with smoked paprika, thyme, curry powder, salt, and pepper.

3. Cook the Rice

   • Add rinsed rice to the tomato mixture, stirring well to coat the grains.

   • Pour in chicken broth and add bay leaves. Stir and bring to a gentle boil.

   • Reduce heat to low, cover with lid, and simmer for 25–30 minutes or until rice is cooked and liquid absorbed. Avoid stirring too often.

4. Finish

   • Stir in frozen peas if using, and cook another 5 minutes with lid on.

   • Remove bay leaves.

5. Serve

   • Plate the Jollof rice directly from the Oval Roaster, topping with the grilled spicy chicken. Garnish with chopped fresh cilantro or parsley if desired.