To make Coconut Jollof Rice, start by blending the marinade ingredients like habaneros, ginger, garlic, and onion until smooth. Marinate your chicken with this mixture for at least 30 minutes. Then, blend your purée ingredients, heat oil in a pot, and sauté the marinated chicken until browned. Add the purée to the pot and cook for a few minutes before stirring in coconut milk, curry, seasoning, and tomato paste. Finally, add your choice of veggies and cook until tender. Serve hot with rice!

Yes, Coconut Jollof Rice can easily be made vegan by omitting the chicken and using vegetable broth instead of water. You can also add more vegetables or plant-based protein sources like chickpeas or tofu to enhance the dish while keeping it plant-based.

If you don't have coconut milk, you can substitute it with almond milk or soy milk for a different flavor. However, keep in mind that these alternatives will change the overall taste of the dish. For a richer flavor, you can also use a mixture of dairy cream and water.

To store leftover Coconut Jollof Rice, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. When reheating, add a splash of water to prevent it from drying out.

Coconut Jollof Rice pairs wonderfully with grilled meats, fried plantains, or a fresh salad. You can also serve it alongside spicy stews or curries to complement the flavors. For a lighter option, consider serving it with a side of sautéed vegetables or a tangy coleslaw.