Chicken jollof rice

Season the chicken pieces with salt and freshly ground black pepper. Add half of the sunflower oil to a frying pan set over a medium heat. Fry the chicken pieces for 4-6 minutes, or until golden-brown all over. Remove from the pan and set aside.

Add the remaining oil to the pan and fry the minced garlic and onion with the Ghanaian seasoning, all-purpose seasoning and rosemary for 5-6 minutes over a medium low heat, or until the onion is softened but not coloured.

Meanwhile, place the remaining garlic, chopped tomatoes, ginger and chilli into a food processor and pulse until well combined.

Stir the tomato puree into the pan with the onions, followed by the sugar. Add the blended tomato mixture, chicken stock and chicken pieces. Bring to the boil, then reduce the heat and simmer for about 15 minutes.

Add the rice and the peppers to the pan, stirring to evenly distribute throughout the liquid. Season with salt and freshly ground black pepper, then cover the pan with a lid and gently simmer for about 20 minutes, or until the rice is tender.

To serve, fluff up the rice with a fork and divide among plates. Garnish with the coriander.