1. To make the broth, heat a heavy based lidded pot on a low heat and add the chicken along with half the chopped onion, garlic, thyme, bay leaf, guinea peppers, scotch bonnet, nutmeg, cinnamon, crayfish powder and salt and stir well.
2. Add enough water to just cover the chicken and bring to the boil, then simmer for 20 minutes.
3. Once the chicken is tender, remove from the pot and place on a baking tray and cover with foil to keep warm until you’re ready to put it in the oven.
4. Drain the fragrant broth into a jug and keep to one side to add to your rice later.
5. Next, the tomato sauce. In a blender, combine the onion, chopped tomato, tomato puree, scotch bonnet, and salt. Blend well into a smooth sauce and set aside.
6. To make the jollof rice, use the same pot you used to make the broth. Heat the oil over a medium heat and fry the remaining onion until soft. Add the chilli powder and curry power and continue to sauté for 5 minutes.
7. Add some of the tomato sauce, saving aside one ladle or so to add later once the rice is in. Add the broth to the pan and stir in.
8. Wash the rice thoroughly, around three times, to remove as much starch as possible, then stir it in to the broth so that it’s evenly coated.
9. Reduce the heat and cover the pan with tin foil to keep in the steam, then replace the lid. Simmer for 30 minutes until all the liquid has been absorbed and the rice is tender.
10. Finally, stir in the reserved tomato sauce and take off the heat. Preheat the oven to 180°C.
11. With 15 minutes to go before the rice is done, remove the foil from the chicken and place into the hot oven for 15 minutes. Serve the rice with the chicken pieces on top and sprinkle the fresh herb garnish over the top. Serve with hot pepper sauce on the side.
Recipe courtesy of Kenwood's Around the World in 80 Plates