I was thrilled and honoured when I heard I was going to be part of the NOT GUILTY BLOG TOUR to promote talented chef Mick Elysee’s new cookbook Not Guilty. Not only do I love fusion cooking, as most of you know, but Mick’s recipes are in line with mine: healthy, tasty and guilt-free. His recipes will appeal to most of you as they are simple with very few ingredients so you can easily make them at home.
Mick’s story is inspirational. Growing up in the Congo he experienced the deaths of several members of his family. Then arriving in France as a refugee, he was forced to adapt to a new way of life and culture at a very young age. It was his passion for food and his African roots that led him to develop his own unique concept: Afro-fusion cuisine. His restaurant in Toulouse received critical acclaim and he now works in London as a private chef and hosts monthly pop-up restaurants. You can find out more about Mick and purchase his new book on his website mickelysee.com.
His cookbook is simply laid out with varying levels from easy to difficult, although I tried one of each and they all worked out perfectly. Each recipe is accompanied by an appealing photograph of his mouth-watering food. Any dinner host would be proud to present any of these recipes and I was delighted to put Jollof Quinoa and Roast Chicken to the test.
I have to say this recipe was an instant hit with my family and friends. They are my biggest critics and all I can say is I’m glad I doubled up the recipe as there were second helpings all around!
The jollof quinoa is the best quinoa I have ever cooked and believe me I cook a lot of quinoa! Prepared in a similar way to the African dish Jollof Rice, it is the rich tomato, chilli and red pepper sauce which gives it its true flavour and colour. The sauce is cooked for 8 minutes to let all the spices permeate before the stock and quinoa are added. The quinoa absorbs all the flavours to give it the spicy aromatic flavour it deserves and complements the roast chicken to perfection.
The chicken is coated in garlic, ginger and seasonings and left for 10 minutes to marinate. Only 10 minutes and then you are ready to cook! This makes jollof quinoa and roast chicken a perfect mid week dinner or the perfect dish to impress your guests at a dinner party!
Jollof Quinoa and Roast Chicken
- 1 teaspoon garlic powder
- 1 teaspoon ginger power
- Salt and pepper
- 4 large chicken legs
- 500g quinoa
- 2 onions
- 2 fresh tomatoes
- 1 chilli
- 2 red peppers
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- ½ bunch of chives
- 5 tablespoons olive oil
- 1 tablespoon tomato concentrate
- 3 glasses (approx 300ml) chicken stock
- In a bowl, mix the chicken legs with 1 teaspoon garlic powder, 1 teaspoon ginger powder, a pinch of salt and pepper. Marinate for 10 minutes then bake for 20 to 25 minutes. Set aside at room temperature.
- Chop 1 onion and sauté in a saucepan with the olive oil over a low heat for about 2 minutes. Add the remaining spices and cook for about 5 minutes.
- Chop the 2nd onion, chilli, tomatoes, peppers and combine in a blender with a little water to obtain a creamy puree. Pour into saucepan and cook for about 8 minutes over a high heat.
- Add quinoa and chicken stock to the saucepan and bring to a boil. Cover and cook over a low heat for about 20 minutes or until liquid is absorbed then remove from heat.
- Serve warm with a dash of chilli oil or chicken cooking juice.
Check out Mick’s other recipes featured in the NOT GUILTY BLOG TOUR: