Dinner · West African · 15 min
Oven-Roasted Sardines with West African Spiced Jollof Rice and Wilted Rainbow Chard
- Calories
- 689
- Protein
- 39g
- Carbs
- 86g
- Fat
- 25g
Ingredients
- 116.7 g Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives
- 86.9 g West African inspired Jollof rice
- 405.9 g Rainbow Swiss chard
- 5g African ginger ground
- 10g Fresh chopped flat leaf parsley
- 100g Onions, sweet, raw
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Prepare the Jollof rice according to package directions, folding in half of the ground African ginger for a pungent, warming depth.
- 03While the rice cooks, pat the sardines dry and arrange them on a parchment-lined baking sheet.
- 04Roast for 10-12 minutes until the skin is slightly blistered and fragrant.
- 05In a separate pan, quickly wilt the rainbow chard with minced sweet onions and the remaining ginger until the stems are tender but still vibrant.
- 06To serve, mound the spiced Jollof rice in a wide bowl, top with the roasted sardines, and arrange the ginger-wilted chard alongside.
- 07Finish with a generous scatter of fresh flat-leaf parsley to brighten the deep, smoky flavors of the rice.
Cook it with the whole plan around it
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