Jerk chicken seasoned with a touch of grains of selim and served with jollof-style rice.
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Marinate the chicken thighs with jerk paste, ginger-garlic paste, and the crushed Grains of Selim for at least 4 hours or overnight.
Preheat your oven to 400°F (200°C) and roast the chicken on a wire rack for 35-40 minutes until charred and cooked through.
While the chicken roasts, heat oil in a large pot and sauté the onions until translucent, then add tomato paste and fry for 5 minutes until darkened.
Pour in the blended red peppers and Scotch bonnet, cooking down the mixture until the oil separates from the sauce.
Stir in the parboiled rice, ensuring every grain is coated in the tomato-pepper base, and toast for 2 minutes.
Add the chicken stock and thyme, cover the pot tightly with foil and a lid, and simmer on low heat for 25 minutes.
Once the rice is tender and has absorbed the liquid, fluff it with a fork and let it rest for 5 minutes.
Serve the smoky jerk chicken over the jollof rice, garnishing with extra thyme if desired.
