Ghanaian Christmas Plate with Jollof Rice, Grilled Chicken and Green Herb Sauce

About This Recipe

Party jollof rice, chicken and coleslaw are the true centerpieces of Ghanaian celebrations, especially Christmas, weddings and other major gatherings, where a large communal pot of smoky jollof is often considered the highlight of the whole spread. This holiday plate keeps that authentic combination intact, pairing well-made jollof with grilled chicken, and adds a fresh green herb sauce made from parsley, scallion and chile as a modern, bright accompaniment rather than the more typical coleslaw or shito (black pepper sauce). The jollof follows real technique: a reduced tomato-pepper base cooked until the oil separates, rice steamed directly in that concentrated sauce, and a slightly higher final heat to build the coveted smoky bottom layer known as party jollof. Chicken pieces are marinated in a simple garlic-ginger-curry rub before grilling hot and fast for real char, echoing how chicken is prepared for Ghanaian parties and celebrations. The green herb sauce, blended from fresh herbs, garlic, chile and a splash of oil, is a modern addition to the plate, offering a cooling, bright contrast to the smoky rice and charred chicken.

Ingredients

Serves 6

• 8 piecesbone-in chicken thighs and drumsticks
• 4 clovesgarlic(minced, for the marinade)
• 1 tbspfresh ginger(grated, for the marinade)
• 1.5 tspcurry powder
• 2 tbspneutral oil(for the marinade)
• 5tomatoes(blended)
• 2red bell peppers(blended)
• 1scotch bonnet pepper(seeded for less heat)
• 2onions(one blended, one diced)
• 0.33 cupneutral oil(for the rice)
• 2 tbsptomato paste
• 1.5 tspcurry powder(for the rice)
• 1 tspdried thyme
• 2 cupslong-grain parboiled rice(rinsed)
• 2 cupschicken stock
• 1.5 tspfine sea salt
• 1.5 cupsfresh parsley
• 3scallions
• 1fresh green chile
• 0.33 cupolive oil(for the green sauce)

Instructions

1. 1

   Marinate the chicken

   Combine garlic, ginger, curry powder and oil, rub over the chicken pieces, and marinate at least 30 minutes or up to overnight in the fridge.

2. 2

   Grill the chicken

   Grill the chicken over medium-high heat, turning occasionally, 25-30 minutes until well charred and cooked through to 74C internal.

3. 3

   Build the jollof base

   Heat oil in a large pot over medium heat. Cook the diced onion 5 minutes, then add the blended tomato, pepper, scotch bonnet and remaining onion. Simmer 20-25 minutes until thick and the oil separates.

4. 4

   Cook the rice

   Stir in tomato paste, curry powder, thyme and salt. Add the rinsed rice, coat in the sauce, pour in stock, cover tightly, and cook over low heat 25-30 minutes until tender with a light bottom crust.

5. 5

   Make the green herb sauce

   Blend parsley, scallions, green chile, olive oil and a pinch of salt until smooth, adding a splash of water if needed to loosen.

6. 6

   Plate

   Fluff the rice and divide among plates with the grilled chicken. Drizzle generously with the green herb sauce.

Variations

• •

  Traditional pairing: serve with coleslaw or shito (black pepper sauce) instead of the green herb sauce for a more classic Ghanaian party plate.

• •

  Extra heat: leave the scotch bonnet seeds in the jollof base, or add extra green chile to the herb sauce.

• •

  Beef option: substitute grilled beef skewers for chicken for variety at a larger gathering.

Storage

Refrigerate rice, chicken and green sauce separately up to 4 days. Reheat rice with a splash of water on the stovetop or in the microwave; reheat chicken gently to avoid drying it out. The green sauce is best fresh but keeps a day or two.

Frequently Asked Questions