Liberian Jollof Spaghetti with Chicken

Ingredients

• 12 oz spaghetti
• 1 lb boneless chicken thighs, diced
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp tomato paste
• 3 ripe tomatoes, diced
• 2 tsp curry powder
• 1 tsp dried thyme
• 1 Scotch bonnet or red chili, minced
• 2 cups chicken stock
• 1 cucumber, diced
• 1 lemon, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Cook the spaghetti in well-salted boiling water for 2 minutes less than the package says, so it is still firm. Reserve a cup of the cooking water and drain.
2. Undercooking here is deliberate: the pasta finishes in the sauce, and fully cooked spaghetti turns to mush at that stage.
3. Season the chicken with salt and pepper. Heat the oil in a wide pot over medium-high heat and brown it for 6 to 7 minutes, turning, until well coloured. Lift it out.
4. Add the onion and cook for 8 minutes until soft and golden, then the garlic, ginger, chili, curry powder, and thyme for 1 minute.
5. Stir in the tomato paste and fry it for 3 minutes, stirring constantly, until it darkens to brick red. This is the step that gives jollof its depth rather than a raw tomato tang.
6. Add the diced tomatoes and cook for 8 minutes until they collapse, then pour in the stock and simmer for 10 minutes, until the sauce is thick and glossy.
7. Return the chicken, check it reaches 165F (74C), then add the drained spaghetti and toss over medium heat for 3 to 4 minutes, adding splashes of the reserved pasta water, until the strands are coated and stained red.
8. Season to taste and serve with the diced cucumber, the cilantro, and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.