Nigerian Jollof Rice with Chicken and Fried Plantains

Place chicken drumsticks in a large Dutch oven over medium heat.

Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper.

Cook until chicken starts sticking to the bottom, about 5 minutes.

Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes.

Remove from heat.

Transfer chicken to a baking dish using a slotted spoon.

Strain cooking liquid through a fine-mesh sieve.

Reserve 1 1/2 cups liquid.

Discard solids.

Preheat oven to 400 degrees F (200 degrees C).

Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes.

An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).

Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes.

Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.

Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot.

Bring to a simmer; add rice.

Cook, stirring often, until rice is almost tender, 15 to 20 minutes.

Add and continue cooking until rice is tender and creamy, about 5 minutes.

Heat 1/2 cup of canola oil in a nonstick pan over medium heat.

Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side.

Drain on paper towels.

Garnish jollof rice with friend plantains and serve with chicken.