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Six Nations Fusion Bowl: Spiced Chicken Over Jollof Rice & Black Beans with Peanut-Coconut Sauce
A gloriously layered dinner that draws on the culinary soul of six continents — smoky, cumin-kissed chicken nestled into fragrant jollof-inspired rice and black beans, crowned with Moroccan-spiced caramelized root vegetables. The finishing touch is a silky peanut-coconut sauce that pulls every element into a warm, cohesive embrace, its ginger and lime brightness cutting through the richness. This is the kind of bowl you bring to the table on a night worth celebrating, when feeding people well is its own kind of ceremony. #fusion cuisine #global flavors #chicken dinner #comfort food #dairy free #weeknight entertaining
70 min total
(Prep: 25 | Cook: 45)
4 servings
2
m3hungry ai
5 recipes
ORIGINAL LONG GRAIN WHITE RICE, ORIGINAL
250.0 grammar
BLACK BEANS
200.0 grammar
Chicken, breast, boneless, skinless, raw
600.0 grammar
Onions, raw
1.0 cup, chopped
Garlic, raw
4.0 clove
Tomato, roma
200.0 grammar
Peanut butter
3.0 21000
Sweet potato, canned, mashed
1.0 cup
Carrots, raw
3.0 medium
Coconut milk
240.0 90000
Lime juice, raw
0.5 fl oz
Coriander leaves, raw
15.0 sprigs
Oil, olive, salad or cooking
3.0 tablespoon
CHICKEN BROTH
750.0 grammar
Ginger root, raw
2.0 tsp
Salt, table
5.0 grammar
Water, bottled, generic
1.0 cup
Tomato products, canned, paste, without salt added
2.0 tbsp
Spices, cumin seed
1.5 tsp, whole
Spices, paprika
1.0 tsp
Spices, cinnamon, ground
0.5 tsp
Energy
20446.9 kilocalorie
Protein
306.0 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.5 grammar
Mufa 17:1
0.1 grammar
Mufa 20:1
0.4 grammar
Mufa 22:1
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
42.2 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Pufa 18:2
10.7 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
123.7 grammar
Sfa 10:0
76.7 grammar
Sfa 12:0
609.0 grammar
Sfa 13:0
0.0 grammar
Sfa 14:0
240.7 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.2 grammar
Sfa 22:0
0.1 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
7.6 grammar
Sfa 8:0
96.6 grammar
Stearic Acid (C18:0)
73.3 grammar
Trans Fat
0.1 grammar
Dietary Fiber
40.3 grammar
Starch
2.7 grammar
Lactose
0.0 grammar
Maltose
0.1 grammar
Sucrose
8.3 grammar
Fructose
5.2 grammar
Galactose
0.0 grammar
Glucose
6.2 grammar
Carotene, Alpha
6501.1 microgram
Carotene, Beta
41728.6 microgram
Choline
113.8 milligram
Folate (Vitamin B9)
1006.0 microgram
Retinol
36892.8 microgram
Vitamin A
115344.4 International Unit
Vitamin B-12
368.9 microgram
Vitamin B-12, Added
368.9 microgram
Vitamin B-6
2.2 milligram
Vitamin B1 (Thiamin)
0.7 milligram
Vitamin B2 (Riboflavin)
1.1 milligram
Vitamin B3 (Niacin)
16.6 milligram
Vitamin B5 (Pantothenic Acid)
3.9 milligram
Vitamin B7 (Biotin)
0.9 microgram
Vitamin C
168.4 milligram
Vitamin D
585.6 International Unit
Vitamin E
24.0 milligram
Vitamin K
991.8 microgram
Calcium, Ca
110775.5 milligram
Copper, Cu
2.1 milligram
Iron, Fe
198.8 milligram
Magnesium, Mg
471.8 milligram
Manganese, Mn
5.1 milligram
Phosphorus, P
1948.3 milligram
Potassium, K
17803.1 milligram
Selenium, Se
11.5 microgram
Sodium, Na
17364.4 milligram
Zinc, Zn
8.7 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.1 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.7 grammar
Ash
22.8 grammar
Aspartic Acid
1.7 grammar
Beta-sitosterol
6.0 milligram
Betaine
1.3 milligram
Caffeine
0.0 milligram
Campesterol
0.0 milligram
Carotene, Gamma
4.2 microgram
Cholesterol
436.2 milligram
Cis-lutein/zeaxanthin
0.0 microgram
Cryptoxanthin, Alpha
19.2 microgram
Cryptoxanthin, Beta
788.2 microgram
Cystine
0.2 grammar
Fluoride, F
7.7 microgram
Folic Acid
85.0 microgram
Glutamic Acid
2.4 grammar
Glycine
0.4 grammar
Histidine
0.2 grammar
Hydroxyproline
0.0 grammar
Isoleucine
0.5 grammar
Leucine
0.7 grammar
Lutein
112.0 microgram
Lutein + Zeaxanthin
3635.5 microgram
Lycopene
14938.0 microgram
Lysine
0.6 grammar
Methionine
0.2 grammar
Nitrogen
21.8 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
135.6 milligram
Proline
0.4 grammar
Serine
0.5 grammar
Stigmasterol
9.0 milligram
Sugars, Added
3.0 grammar
Theobromine
0.0 milligram
Threonine
0.7 grammar
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.7 milligram
Tocotrienol, Alpha
0.2 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.1 grammar
Tyrosine
0.4 grammar
Valine
0.6 grammar
Water
57091.1 grammar
Zeaxanthin
0.0 microgram
0
Pat the chicken breasts dry and season generously on both sides with cumin, smoked paprika, and salt, then let them rest for 5 minutes so the spices bloom at room temperature. Heat olive oil in a large Dutch oven over medium-high until it shimmers and just begins to smoke. Sear the chicken in batches — resist the urge to move it — for 3–4 minutes per side, until a deep, mahogany-gold crust has formed and the pieces release cleanly from the pan. Transfer to a plate and set aside.
1
In the same pot with its fragrant drippings, add a fresh glug of olive oil and the diced onion. Stir for 3–4 minutes over medium heat until the pieces turn translucent and just begin to colour at the edges. Add the minced garlic and ginger and cook for 1 minute, stirring constantly, until the kitchen fills with a sharp, warming fragrance. Stir in the diced tomato and tomato paste and allow the paste to caramelize lightly against the pot bottom for 1–2 minutes, deepening into a rich, brick-red base.
2
Pour in the chicken broth and use a wooden spoon to scrape every last bit of caramelized goodness from the pot bottom — this is where much of the dish's depth lives. Add the rinsed black beans, white rice, remaining cumin, and coconut milk, stirring to combine. Nestle the seared chicken back into the pot, pressing it gently into the rice mixture. Bring to a rolling boil, then reduce the heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and plump and has absorbed most of the liquid.
3
While the rice simmers, warm olive oil in a skillet over medium heat and add the carrot rounds in a single layer. Cook, stirring occasionally, for 6–8 minutes until the edges are golden and a knife slides through with just a little resistance. Add the sweet potato pieces and cook for a further 2 minutes, allowing them to pick up caramelized colour. Season with salt and a pinch of cinnamon — just enough to lend a whisper of Moroccan warmth without announcing itself.
4
For the peanut-coconut sauce, whisk together the peanut butter, coconut milk, lime juice, and a splash of water in a small saucepan over medium heat. Stir continuously for 3–4 minutes until the sauce is glossy, smooth, and just reaches a simmer — it should coat the back of a spoon in a thin, silky layer. Taste and adjust with a pinch of salt or an extra squeeze of lime; if the sauce thickens too much as it sits, loosen it tablespoon by tablespoon with warm water.
5
Spoon the jollof rice, beans, and chicken into warm bowls, then tuck the caramelized carrots and sweet potato alongside. Drizzle each bowl generously with the peanut-coconut sauce, letting it pool into the rice. Scatter fresh cilantro sprigs over the top, finish with a bright squeeze of lime and a dusting of smoked paprika for colour, and serve immediately — while the rice is steaming, the sauce is glossy, and the cilantro is at its most vivid and aromatic.
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