Pepper-Spiced Grilled Chicken Skewers over Jollof Cauliflower Rice
Grilled pepper-spiced chicken skewers over a riced-cauliflower take on jollof, simmered in a no-sugar tomato-pepper base.
This one takes the smoky, deeply savory tomato-pepper base that jollof is built on and pairs it with riced cauliflower instead of white rice, so the dish keeps its familiar flavor while carrying a fraction of the starch. The chicken gets its own moment on the grill, rubbed in a peanut-and-pepper spice blend that chars beautifully over an open flame or broiler.
Because the base is built from blended tomatoes, peppers, and onion with no sugar added, and the ‘rice’ is really a vegetable, this fits a blood-sugar-conscious pattern while still delivering the bold, one-pot flavor the original is known for. Lean chicken breast keeps protein high, so the bowl holds you over without needing a big starch portion to feel complete.
Leftover skewers reheat well for lunch the next day, and the tomato-pepper base freezes in small portions if you'd like to have jollof cauliflower rice on hand for a quicker weeknight.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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