Jollof Spaghetti with Chicken Thighs & Bell Pepper

Ingredients

• 8 oz spaghetti, broken in half
• 10 oz Chicken Thighs, diced
• 1 Bell Pepper, sliced
• 2 red bell peppers and 1 habanero, blended smooth
• 1 onion, diced
• 3 tbsp tomato paste
• 3 tbsp neutral oil
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 bouillon cube
• 2½ cups stock
• Salt to taste

Method

1. Brown the Chicken Thighs in the oil over medium-high until the edges catch color, 4 minutes, then push it to one side and cook the onion until soft.
2. Add the tomato paste, curry powder, and thyme and fry 3 minutes until the paste darkens and the pan smells toasty rather than sharp.
3. Pour in the blended peppers and cook 8 minutes, stirring, until the sauce reduces and oil rises to the surface. This step is the difference between jollof and red pasta.
4. Add the stock, bouillon, Bell Pepper, and the dry spaghetti, pressing the strands under the liquid. Cover and simmer 10–12 minutes, stirring twice, until the pasta is al dente and the sauce clings.
5. Rest 3 minutes off the heat so the last of the liquid soaks in, then check the salt and serve straight from the pan.