The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy chicken jollof traybake
Dig into our super-simple version of this fiery West African feast, with juicy chicken thighs, courgette, tomatoes and rice baked together in a chilli-spiced curry sauce. Bold flavours, total satisfaction and the joy of less washing-up – what’s not to love?
SWK: Source of fibre
SWK: High protein
Plants 5
one tray
Serving size
Ingredients
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 courgette
- 1 onion
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 110g baby tomatoes
- 1 handful of fresh coriander
- 140g basmati rice
- 200g passata (tomatoes, salt, citric acid)
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 1 handful of fresh thyme
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 510
Protein: 43g
Carbs: 79g
Fat: 9.1g
Ingredients
- 400g passata (tomatoes, salt, citric acid)
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 2 courgette
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 1 chilli
- 200g baby tomatoes
- 1 handful of fresh coriander
- 280g basmati rice
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh thyme
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 502
Protein: 43g
Carbs: 78g
Fat: 9.0g
Spicy chicken jollof traybake
Dig into our super-simple version of this fiery West African feast, with juicy chicken thighs, courgette, tomatoes and rice baked together in a chilli-spiced curry sauce. Bold flavours, total satisfaction and the joy of less washing-up – what’s not to love?
Cook time:
45 mins
Cuisine:
West African
Food group:
Poultry
Cooking Instructions
Before you start
- 1x baking dish (approx. 25x15cm)
Get prepping
- Heat your oven to 220ºC/fan 200ºC/gas 7, and boil a half-full kettle.
- Halve the courgettes lengthways and slice into ¼cm-thick half-moons. Peel and thinly slice the onions, and peel and crush the garlic.
- Finely chop the ginger, and finely dice the chilli (deseed for less heat). Halve the tomatoes. Finely chop the coriander and thyme leaves.
Build your bake
- Put the courgettes, onions, garlic, ginger and half the chilli (to taste) into a 25cm x 15cm ovenproof dish or tray.
- Tip in half the coriander, the thyme, rice, curry powder and passata, then add the stock powder and pour in 500ml boiled water (700ml for 4 portions). Stir well.
Pop it in the oven
- On a separate board, trim any visible fat from the chicken and cut into bite-size strips.
- Scatter the tomatoes and chicken over the saucy veg. Spritz with cooking spray and bake for 25-30 mins, gently stirring halfway through, until the rice has absorbed most of the sauce and the chicken is cooked through.
Finish & serve
- Scatter the traybake with the remaining chilli (to taste) and sprinkle the rest of the coriander on top.