Spiced Nigerian Jollof-Inspired Chicken Bake

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A baked chicken dish infused with rich tomato and spice flavors reminiscent of Nigerian Jollof rice, simplified for an easy home-cooked meal. This African-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, tomato paste, diced tomatoes (canned) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 African cuisine 350 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
3 tbsp tomato paste
1 cup diced tomatoes (canned)
1 medium red bell pepper, diced
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp vegetable oil
1 tbsp curry powder
1 tbsp paprika
1 tsp thyme, dried
1 small (optional) scotch bonnet pepper, minced
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth

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Instructions

Step 1: Preheat your oven to 375°F (190°C). In a large skillet, heat 2 tbsp vegetable oil over medium heat and sauté 1 medium finely chopped onion, 3 minced garlic cloves, and 1 medium diced red bell pepper for 5 minutes until softened and fragrant.
Step 2: Stir in 3 tbsp tomato paste, 1 cup canned diced tomatoes, 1 tbsp curry powder, 1 tbsp paprika, 1 tsp dried thyme, and 1 small minced scotch bonnet pepper (if using). Cook the sauce for 5 more minutes, stirring occasionally until it thickens and the oil begins to separate.
Step 3: Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then nestle them into a baking dish.
Step 4: Pour the prepared tomato-spice sauce over the chicken thighs and pour 1/2 cup chicken broth around the edges of the dish to keep the chicken moist.
Step 5: Bake uncovered for 40 minutes until the chicken is cooked through and the sauce bubbles around the edges.
Step 6: Remove from oven and let rest for 5 minutes before serving with steamed rice or your favorite sides.