Jollof-Spiced Chicken and Biscuit Cobbler

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 can (8 biscuits) refrigerated biscuit dough
• 14 oz canned diced tomatoes
• 1 large red bell pepper
• 1 medium yellow onion
• 3 cloves garlic cloves
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1.5 tsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 leaf bay leaf
• 2 tbsp neutral oil
• 1.25 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. 2Cut chicken thighs into bite-size pieces and season with salt, black pepper, curry powder, smoked paprika, thyme, and cayenne.
3. 3Heat oil in a large deep skillet over medium-high heat and brown the chicken in batches for 3 to 4 minutes until golden on the edges; transfer to a plate.
4. 4In the same skillet, sauté diced onion and bell pepper for 4 to 5 minutes until softened and lightly caramelized.
5. 5Add minced garlic and tomato paste, cooking 1 minute until the paste darkens and smells sweet-savory.
6. 6Pour in diced tomatoes, chicken broth, and the bay leaf; simmer 5 minutes until slightly thickened, then return the chicken and any juices to the pan.
7. 7Taste the stew, adjust salt, remove the bay leaf, and pour everything into the prepared baking dish.
8. 8Separate the biscuit dough and arrange the biscuits evenly over the hot filling so they sit on top like a cobbler crust.
9. 9Bake 22 to 26 minutes until the biscuits are deep golden, puffed, and cooked through and the filling is bubbling at the edges.
10. 10Rest 5 minutes, scatter chopped parsley over the top, and scoop into bowls so each serving gets biscuit and saucy jollof-spiced chicken.