Pan Fried Coconut Jollof Chicken


I have a perpetual love for chicken wings and I have made it in all kind of ways this Summer. As the Summer comes to an end, I want to share a recipe that would give my readers something to remember as we go into the cold season.

I had written the first draft of this and I lost it. I don’t know who sent me to use my old laptop. The thing had already died, but I tried to revive it; as I haven’t been able to afford a new one in the spec that I need. I figured a Mac would be better and I trust God to provide me with it. Windows dun show me say I need to move on. Anyway, my oldie laptop said no and she and froze on me. Now I’m here, looking all shades of crazy, trying to remember all I had typed for the body of this recipe 🙂

There is something comforting about biting into a chicken wing. Apart from Jollof rice and plantain, it’s the next best thing to me when it comes to food. There are days I crave chicken wings so much that I can begin to smell it in my nostrils. On this particular day, I came home from a three mile walk and I could already taste the wings in my mouth and to my self I asked “which kind thing be this?!” I already lost some weight, so why this wing craving? You don’t have to provide an answer……(rhetoric)

How does it taste? Recently, I have been crushing on Phyno. In fact I call him my husband; then I listened to Tekno’s Pana and fell instantly in love. There’s something about a bad boy that makes women to lose themselves hehehe…So there I was on the floor of my bed room eating my chicken wings and nodding to Pana 🙂 …Eating my chicken wings also reminded me of when my son finally tasted soy butter and jelly for the first time. The way he described it was funny, but to a foodie like me, I understood every gesture. He said “mommy, I want that soy butter and jelly sandwich again for lunch. It tastes like peanut butter and when I bit into it like this (he gestured) mmm mmm it tasted so good!” So yes my chicken wings were mmm mmm good like the swag of Phyno and the naughtiness of Teckno…only those who have attended this groove will know what I mean 🙂

For my readers who cannot get the softer/Agric chicken wings, you could use the regular wings from the hen or local fowl and just season and boil it first; then pan fry. It will taste the same. I used coconut oil as an oil replacement for this recipe to get the whole coconut thing going. Enjoy….

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


  1. Abigail Appiah says:

    for the 1 heaped cup Nigerian stew base it says that we have to “blend and boil to remove excess water” so you want us to boil all of the ingredients after we blended it?? I am confused

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