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Pilau Spice Chicken

Oven-baked chicken infused with aromatic pilau spices & Jollof Rice
Servings 4 People
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients

  • 6 whole chicken thighs with skin make slits for better absorption
  • 1 tsp whole cloves
  • 1 tsp whole coriander seeds
  • 2 tsp whole cumin seeds
  • 1 tsp dried chili flakes adjust to taste
  • 2 cardamom pods
  • 1 tsp ground black pepper
  • ½ tsp ground cinnamon
  • 1 tsp garlic paste
  • Juice of 1 lemon
  • 1 tsp sweet paprika
  • 2 tbsp coconut oil
  • 2 tsp salt

Jollof Rice

  • 1 jar Safari Simmer Savory Tomato Stew from The Saucy African
  • 562 ml 19 fl. oz water
  • 3.5 cups basmati rice
  • 1 tbsp Safari Sunset Heat Blend optional, for extra spice—skip for kids

Instructions

  • Prepare the Spice Blend: Crush the cloves, coriander, cumin, chili flakes, and cardamom using a mortar and pestle or a spice grinder.
  • In an oven-safe dish, coat the chicken thighs with the crushed spices, black pepper, cinnamon, garlic paste, lemon juice, paprika, and coconut oil. Mix well to ensure each piece is fully covered.
  • Cover the dish with foil and bake at 200°C (400°F) for 30 minutes.
  • Remove the foil and bake for for 15 minutes then broil or grill the chicken until the skin is golden and crispy. Keep an eye on it!

For the Jollof Rice

  • Preheat the Oven: Set it to 450°F (230°C).
  • Wash the Rice: Rinse the basmati rice thoroughly until the water runs clear.
  • Combine Everything: In an oven-safe bowl, mix the washed rice, Safari Simmer Stew, Safari Sunset Heat Blend (if using), and water. Stir well to evenly distribute the sauce.
  • Cover & Bake: Seal the bowl tightly with foil (use two pieces for a secure fit) and bake for 20 minutes.
  • Stir & Finish Baking: Remove the rice from the oven, stir gently to distribute the color evenly, then return to the oven for another 20 minutes.
Author: Vanessa
Course: Main Course
Cuisine: East African, west african
Keyword: jollof, pilau chicken