Stuffed jollof chicken with hot peanut & tomato sauce - Good Food Middle East

Name: Stuffed jollof chicken with hot peanut & tomato sauce - Good Food Middle East
Ingredients: 2 garlic cloves, roughly chopped; 4 thyme sprigs, leaves picked and chopped; 1 lime, zested and juiced (use ½ the juice for the butter, the rest for the stuffing); ½ tsp ground cinnamon; ½ tsp ground ginger; 35g butter, at room temperature; 1.8kg whole chicken; 15g unsalted butter; 1 onion, finely chopped; 75g white long grain rice, rinsed until the water runs clear; 1 tbsp groundnut oil; 125g sweet potato, peeled and cut into small cubes; 2 garlic cloves, sliced; 2cm piece ginger, peeled and finely grated; 2 large plum tomatoes, roughly chopped; ½ lime, juiced (from above); 3 garlic cloves, grated to a purée; 3cm piece ginger, peeled and grated; 1 ½ tsp curry powder; 1 tsp ground coriander; 150ml water or chicken stock; 400g can cherry tomatoes; 2 tsp soft light brown sugar (or to taste); 1-2 Scotch bonnet chillies (depending on how hot you’d like your sauce), pierced a few times and left whole; 150g crunchy peanut butter; 1 or 2 limes, juiced; green vegetables, to serve

www.bbcgoodfoodme.com

Spice up your Sunday roast with this African-inspired recipe where the chicken comes with jollof stuffing and a peanut butter and tomato sauce

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Ingredients

2 garlic cloves, roughly chopped
4 thyme sprigs, leaves picked and chopped
1 lime, zested and juiced (use ½ the juice for the butter, the rest for the stuffing)
½ tsp ground cinnamon
½ tsp ground ginger
35g butter, at room temperature
1.8kg whole chicken
15g unsalted butter
1 onion, finely chopped
75g white long grain rice, rinsed until the water runs clear
1 tbsp groundnut oil
125g sweet potato, peeled and cut into small cubes
2 garlic cloves, sliced
2cm piece ginger, peeled and finely grated
2 large plum tomatoes, roughly chopped
½ lime, juiced (from above)
3 garlic cloves, grated to a purée
3cm piece ginger, peeled and grated
1 ½ tsp curry powder
1 tsp ground coriander
150ml water or chicken stock
400g can cherry tomatoes
2 tsp soft light brown sugar (or to taste)
1-2 Scotch bonnet chillies (depending on how hot you’d like your sauce), pierced a few times and left whole
150g crunchy peanut butter
1 or 2 limes, juiced
green vegetables, to serve