Pan Fried Coconut Jollof Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
for the chicken
  • 2 lbs split chicken wings
  • 2tsps oil(divided)(I used coconut oil)
  • 1tsp black pepper
  • bouillon
  • salt to taste
for the sauce
  • 1 heaped cup Nigerian stew base(onion, tomatoes, bell peppers and habaneros. blend and boil to remove excess water)
  • 3tbsps of oil(or less)(I used coconut oil)
  • ½-1 cup thick coconut milk(I used the can)(please eye ball quantity)
  • half of a small onion(chopped)
  • 1 large garlic clove(minced)
  • 1 bay leaf
  • ½ tsp thyme
  • ½ tsp curry powder
  • ½ tsp black pepper
  • Cameroon pepper to taste(I used ¼ tsp)
  • bouillon
  • salt to taste
for the chicken
  1. wash and pat the chicken dry or drain in a sieve.
  2. Season with salt, bouillon, black pepper and a tsp of the oil. Set aside in a refrigerator to marinate for 1-12 hours. Brush the remaining tsp of oil into a none stick pan. Bring over medium heat. Once the pan is hot, add the chicken wings into the pan and in a single layer without over crowding. Let the chicken fry beautifully while you flip them from time to time to prevent burning(keep an eye on the heat). Once the chicken has cooked and browned beautifully, remove them from the heat and set to drain in a paper towel(alternatively, you can use an oven or a grill)
for the sauce
  1. heat the oil, add the bay leaf, curry powder, thyme, and black pepper. Fry for about 1 minute; then add the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant. Add the tomato blend and fry while stirring to prevent burning. Once the mix is dark and the oil begins to seep from the sides, add the coconut milk. Season and cook for about 3minutes; then add the chicken and toss with the Cameroon pepper. Let the chicken sit in the sauce(it should be like a thick stew) so as to soak up the juices. Serve and Enjoy
Recipe by Nigerian Lazy Chef at