Cook Peacock rice until is semi-cooked (half-done).
Making tomato stew:
Roughly blend onion with fresh tomatoes.
Pour the fresh tomato blend into a pot and cook at high heat till almost all the water has dried.
Add the vegetable oil, sliced onions and the tomato puree.
Stir very well and fry at very low heat and stir at short interval still the oil has completely separated from the tomato puree.
Pour chicken stock and the tomato stew into a cooking pot and leave to boil.
Add the Peacock rice, coriander, seasoning cubes, garlic, salt and pepper to taste.
Stir and combine well, cover the pot and leave to cook on low to médium heat. When the wáter is almost dried up, then throw in the veggies, and cook for about 4 minutes.
Preparing The Chicken Thighs:
Rub and marinate the pre-cooked chicken thighs with the spice mixture.
Allow to marinate for about 30 minutes.
Bake or grill chicken until tender and thoroughly cooked.
Serve jollof Peacock rice with chicken, and vegetable salad tossed in cream.