Jollof Chicken - chicken - wings - naijafoodie - 9jafoodie - christmas

Jollof Style Chicken

Whoot whoot! Jollof and chicken? Sign me up. The inspiration for this amazing deliciousness actually came from the very talented Tatashey, she is a Cordon Bleu trained Nigerian chef. Please do take a moment to check out her amazing work. This is our protein option for the 2015 9jafoodie Christmas menu, the testers described the taste as “Dynamite” and I honestly couldn’t agree more.

In our test kitchen we made use of chicken wings. If you are not completely sold on the wings idea feel free to use chicken drumsticks, it will just be as dynamite in this recipe. In fact, I intend to use drumsticks next time I make them at Christmas.


Important Note: If you use hard chicken (local hen), you will need to complete the parboiling stage. If you use agric chicken (the type you would find outside Nigeria) skip the parboiling step.

Now, this chicken will take a little time from start to finish. It’s not actual prep time though, it just cooking time. As you all already know, I humbly wear my crown as the queen of simple Fuss-Free Nigerian cooking, so there are no unnecessary steps in this process. Every step listed adds a layer of depth and flavor to the chicken. Don’t be discouraged by the time biko, it will be worth it.



Sticky jollof Chicken Wings

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Serves: 15

This recipe will change the way you do chicken. I guarantee it!
  • 25-30 Split chicken wings (or 15 chicken pieces)
  • ⅓ cup vegetable oil
  • 1-2 large onion bulbs (thinly sliced)
  • 1 cup Nigerian stew base
  • 3 heaped tablespoons tomato paste
  • 4 Knorr cubes (3 if using soft chicken)
  • Salt – To taste
  • 1 teaspoon curry
  • 1 tablespoon thyme
  • 2 bay leaves
  • 5 tablespoons honey
  1. If using hard wings (chicken) – combine chicken, 2 knorr cubes, salt, pepper and handful of sliced onion in a large pot. Add enough water to just cover the wings. Simmer on medium-high heat for 30 minutes. Drain.
  1. Place a large pot on low-medium heat add in oil. stir in the sliced onions. Allow the onions to completely wilt and caramelize (this will take about 10 minutes and it’s completely worth it).
  2. Add in bay leaf, curry, thyme, tomato paste, stew base, knorr and salt to taste. Stir. Cover and allow to simmer for 15 minutes (stir at interval to prevent burning)
  3. Add chicken and coat thoroughly. Cover again and simmer for another 25 minutes. Stir in honey into the sauce and remove from heat.
  4. Preaheat oven to 425F and line a tray with parchment or foil.
  5. Arrange chicken pieces on the lined tray. Bake for 10 minute. Turn on the broiler (top heat on your oven) and bake for 5 minutes.

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