Nigerian Christmas Jollof and Fried Chicken Platter

About This Recipe

This platter brings together three dishes that regularly appear on Nigerian Christmas and New Year tables: smoky jollof rice, crisp fried chicken, and sweet fried plantain (dodo). Each element is cooked separately so their textures stay distinct -- the rice smoky and tender, the chicken shatteringly crisp, the plantain caramelized at the edges -- then arranged together on one large platter for serving. The chicken is marinated in a blend of ginger, garlic, curry powder and thyme before being fried until deeply golden, a preparation many Nigerian families make specifically for holidays and parties rather than everyday meals. Fried plantain, made from very ripe, sweet plantains, balances the savory richness of the chicken and jollof with its natural caramelized sugar. Served family-style on a large platter, this combination is a common sight at Nigerian Christmas gatherings, weddings and other large celebrations, where feeding a crowd from a few well-made dishes matters more than an elaborate multi-course spread.

Ingredients

Serves 8

• 8bone-in chicken pieces
• 1.5 tbspginger-garlic paste
• 1 tbspcurry powder
• 1 tspdried thyme
• 2 tspfine sea salt(divided)
• 4 cupsvegetable oil(for frying)
• 4ripe tomatoes(blended)
• 2red bell peppers(blended)
• 1scotch bonnet chile(blended)
• 2onions(1 blended, 1 sliced)
• 3 tbsptomato paste
• 2 cupslong-grain parboiled rice
• 2 cupschicken stock
• 1 tspcurry powder(for the rice)
• 3ripe plantains(sliced diagonally)
• 2 tbspvegetable oil(for frying plantain)

Instructions

1. 1

   Marinate the chicken

   Rub chicken with ginger-garlic paste, curry powder, thyme and 1 teaspoon salt. Marinate at least 30 minutes, or up to overnight in the fridge.

2. 2

   Fry the chicken

   Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches until deep golden and cooked through, 160°F (71°C) internal, about 12 to 14 minutes per batch. Drain on a rack.

3. 3

   Make the jollof base

   Blend tomatoes, bell peppers, scotch bonnet and one onion. Simmer the blend 10 minutes to reduce. In a separate pot, fry sliced onion and tomato paste in a little oil until darkened, then add the reduced blend and simmer 15 minutes until thick.

4. 4

   Cook the rice

   Stir rice, stock, curry powder and remaining salt into the jollof sauce. Bring to a boil, cover, reduce heat to low, and cook 25 to 30 minutes without stirring, letting it catch slightly at the bottom in the last few minutes.

   Cover the pot with foil under the lid for a tighter steam seal, which helps the rice cook evenly all the way through without drying at the edges.

5. 5

   Fry the plantain

   While the rice finishes, heat 2 tablespoons oil in a skillet over medium heat and fry plantain slices 2 to 3 minutes per side until caramelized and golden.

6. 6

   Plate the platter

   Fluff the jollof and spread it across a large platter. Arrange the fried chicken and fried plantain around and on top. Serve immediately while everything is hot.

Variations

• •

  Grilled chicken version: grill the marinated chicken instead of frying for a lighter, smokier platter.

• •

  Add coleslaw: a side of chilled coleslaw is a common accompaniment that balances the richness of the fried chicken and rice.

• •

  Turkey version: some families substitute fried turkey wings for chicken, especially around Christmas.

Storage

Refrigerate components separately up to 3 days. Reheat jollof rice with a splash of water on the stove or in the microwave; re-crisp the chicken in a 375°F oven for 10 minutes rather than microwaving.

Frequently Asked Questions