Barbecue chicken with jollof Peacock rice

1 - Step 1

Cook Peacock rice until is semi-cooked (half-done).

2 - Step 2 - Making tomato stew

Roughly blend onion with fresh tomatoes.

3 - Step 3 - Making tomato stew

Pour the fresh tomato blend into a pot and cook at high heat till almost all the water has dried.

4 - Step 4 - Making tomato stew

Add the vegetable oil, sliced onions and the tomato puree.

5 - Step 5 - Making tomato stew

Stir very well and fry at very low heat and stir at short interval still the oil has completely separated from the tomato puree.

6 - Step 6 - Making tomato stew

Pour chicken stock and the tomato stew into a cooking pot and leave to boil.

7 - Step 7 - Making tomato stew

Add the Peacock rice, coriander, seasoning cubes, garlic, salt and pepper to taste.

8 - Step 8 - Making tomato stew

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.

9 - Step 9 - Preparing The Chicken Thighs

Rub and marinate the pre-cooked chicken thighs with the spice mixture.

10 - Step 10 - Preparing The Chicken Thighs

Allow to marinate for about 30 minutes.

11 - Step 11 - Preparing The Chicken Thighs

Bake or grill chicken until tender and thoroughly cooked.

12 - Step 12 - Preparing The Chicken Thighs

Serve jollof Peacock rice with chicken, and vegetable salad tossed in cream.

13 - Enjoy it!