Spice up some chicken breast fillets with this African-style rice and tomato dish and easy homemade naan breads.
2 tbsp groundnut oil
2 large onions, finely chopped
2 garlic cloves, finely chopped
6 large ripe tomatoes, blended to a purée
8 chicken breast mini fillets, 4 cut into small chunks, 4 left whole
350ml/12fl oz chicken stock
150g/5oz quick cook basmati rice
2.5cm/1in piece root ginger, peeled and grated
4 medium chillies, seeds removed, finely chopped
4 free-range eggs, hard boiled, shelled, cut into quarters
handful coriander, chopped, to garnish
For the naan bread, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture.
Slowly mix the dough together by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Turn the dough out onto a lightly floured work surface and knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Place the dough into a lightly oiled bowl, cover with a damp tea towel and leave in a warm place for 10-15 minutes until risen slightly.
Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat up.
Divide the dough into five balls. Roll out each ball to a teardrop (or round) shape, about 1cm/½in thick.
Sprinkle with the chopped garlic and coriander and press into the surface of the dough. Carefully lift the naans onto the hot baking sheet and grill for 1-2 minutes, or until puffed up and lightly browned. Brush with the melted butter and serve hot.
Meanwhile, for the jollof rice, heat the groundnut oil in a pan over a medium heat. Add half of the chopped onion and fry for 4-5 minutes until softened then stir in the garlic and fry for one minute until translucent. Pour in the tomatoes and simmer for five minutes until reduced slightly. Transfer a couple of tablespoonfuls of the tomato sauce to a mixing bowl and reserve.
Put the remaining onion, the four chopped chicken fillets and 250ml/9fl oz of the chicken stock into a separate pan. Bring to a boil and simmer over a medium heat for five minutes or until the chicken is cooked through. Tip the contents of the pan into a food processor and blend.
Pour the blended chicken mixture into the tomato sauce and simmer for five minutes then stir in the rice and a pinch of salt and simmer gently, stirring regularly, for 15 minutes or until the rice is cooked.
Preheat the grill to medium. Next mix remaining chicken stock into the reserved tomato sauce along with the ginger and chillies to make a marinade. Add the four remaining chicken mini fillets to the marinade and coat thoroughly then transfer to a grill rack and grill for 5-10 minutes, turning once or twice, until completely cooked through.
To serve, spoon the rice into the middle of each of two serving plates. Top with the grilled chicken and garnish with the boiled eggs and coriander. Serve the naan bread on the side.
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