A baking tray serving stuffed jollof-spiced chicken with hot peanut & tomato sauce

Stuffed jollof chicken with hot peanut & tomato sauce

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Prep: 50 mins Cook: 2 hrs, 10 mins

More effort

Serves 6

Spice up your Sunday roast with this African-inspired recipe where the chicken comes with jollof stuffing and a peanut butter and tomato sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal692
  • fat42g
  • saturates12g
  • carbs27g
  • sugars12g
  • fibre6g
  • protein48g
  • salt0.8g
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Ingredients

  • 2 garlic cloves, roughly chopped
  • 4 thyme sprigs, leaves picked and chopped
  • 1 lime, zested and juiced (use ½ the juice for the butter, the rest for the stuffing)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 35g butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1.8kg whole chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

For the stuffing

  • 15g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 75g white long grain rice, rinsed until the water runs clear
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 tbsp groundnut oil
  • 125g sweet potato, peeled and cut into small cubes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 garlic cloves, sliced
  • 2cm piece ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large plum tomatoes, roughly chopped
  • ½ lime, juiced (from above)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the sauce

  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, grated to a purée
  • 3cm piece ginger, peeled and grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 ½ tsp curry powder
  • 1 tsp ground coriander
  • 150ml water or chicken stock
  • 400g can cherry tomatoes
  • 2 tsp soft light brown sugar (or to taste)
  • 1-2 Scotch bonnet chillies (depending on how hot you’d like your sauce), pierced a few times and left whole
  • 150g crunchy peanut butter
  • 1 or 2 limes, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • green vegetables, to serve

Method

  1. Make the jollof-spiced butter. Pound the garlic, some sea salt, the thyme and lime zest using a pestle and mortar, then add the spices and the butter and pound more. Add the lime juice gradually, then set aside.

  2. To make the stuffing, heat the butter in a saucepan, add the onion and cook until soft. Add the rice and stir for 1 min, then add enough water to cover by about 2cm and bring to the boil. Boil until the surface of the rice looks ‘pitted’, then turn the heat down very low, cover and cook for 15 mins until the rice is almost cooked (it will cook further inside the chicken). Transfer to a mixing bowl and leave to cool. Heat oven to 180C/160C fan/gas 4.

  3. Heat the groundnut oil in a frying pan and cook the sweet potato until golden. Add the garlic and ginger and cook for another 2 mins, then add the tomatoes and season. Cook, stirring often, until the tomatoes are soft and the sweet potato is almost tender. Leave to cool, then tip into the bowl with the rice and add the lime juice.

  4. Put the chicken in a roasting tin and carefully loosen the skin over the breast by gently pulling it up and inserting your fingers between the skin and the flesh. Push half of the butter in under the skin, spreading it out with your hands. Season the chicken inside, then spoon the rice stuffing right down into the cavity. Spread the rest of the butter over the top of the chicken, then season. Roast for 1 hr 20 mins. To check it’s cooked, insert a skewer in where the thigh meets the body – the juices should run clear.

  5. Meanwhile, to make the sauce, heat the oil in a saucepan and cook the onion until soft. Add the garlic, ginger and spices and cook for another 2 mins, then add the water or stock and the tomatoes. Season. Bring to the boil, add the sugar and the chillies, then turn down the heat and simmer gently for 30 mins. Add the peanut butter and cook, stirring, for another 12 mins. Add more water if it’s too thick, then add the lime juice to taste and check the seasoning. You may want to add more sugar.

  6. When it’s cooked, leave the chicken to rest, covered with foil, for 15 mins, then serve with the peanut sauce and green vegetables on the side.

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