From Odo to Odo

Nigerian Black Sesame Crusted Chicken

1. Heat a small, dry sauté pan over medium-high heat. Add the black sesame seeds in an even layer. Toast, stirring often, until aromatic. Transfer to a small bowl. Cool and reserve.
2. In a spice grinder, place the toasted sesame seeds, Nigerian spice mix, salt, and red pepper flakes. Pulse until a course, flour texture is achieved. Reserve.
3. In a food processor, place the scotch bonnet chile, medium red onion, bell pepper, ginger, and garlic. Process until thick and homogenous.
4. In a medium saucepot over medium-low heat, place the chile mixture, chicken legs, curry powder, and salt. Stir to evenly coat the chicken. Cook the chicken until it releases all its juices and it starts to turn white and opaque, about 10 minutes.
5. Add the water and tamari, fully submerging the chicken. Cover and gently simmer over medium-low heat until the chicken is fully cooked, tender, but not falling off the bone, 15 to 20 minutes.
6. Transfer the chicken legs to a plate to cool slightly. Continue cooking the soy braising liquid until it reduces by half and is thick enough to lightly coat the back of a spoon.
7. Brush the chicken legs all over with sesame oil. Gently pat on and evenly coat the chicken with the reserved black sesame mixture.
8. To serve, drizzle some of the reduced braising liquid on the plate. Top with the Fermented Rice Cakes, Escovitch, and the sesame crusted chicken. Finishing with the remaining braising liquid.

Nigerian Spice Mix

1. Remove and discard the top and seeds of the bird’s eye chiles. Roughly chop the chiles.
2. In a spice grinder, place the chopped chiles and all the remaining ingredients. Pulse until smooth. Occasionally scrape down the sides of the blender to ensure all the chiles have been incorporated. Reserve.

Fermented Rice Cake

1. In a medium bowl, soak the jasmine rice in water for at least 3 hours or overnight.
2. Rinse ½ cup of the soaked rice until the water runs clear.
3. In a small saucepot, place the rinsed ½ cup of rice and water. Bring it to a boil over medium-high heat. Cover, turn down the heat to medium low, and simmer until the rice fully absorbs the liquid, 12 to 15 minutes. Let it rest for 10 minutes.
4. In a blender, combine the soaked rice, cooked rice, onion, yeast, and sugar. Blend until completely smooth. If too thin, add more cooked rice. If too thick, add more water.
5. Let the mixture sit until the batter rises, 20 to 40 minutes.
6. Stir in the baking powder and salt.
7. Lightly coat a non-stick frying pan with vegetable oil. Heat the pan over medium heat. Working in batches, fry small circles of masa batter until golden brown on both sides, about 2 minutes per side.

Escovitch

1. Thinly slice the bell peppers and pearl onions into small rings or strips. Make sure to maintain shape and consistency.
2. In a small saucepot over low heat, place the onions and peppers. Sweat, tossing lightly, until slightly softened but still firm. The onions and peppers should still have a small bite to them.
3. Add the sugar. Cook, tossing continuously, until all the sugar dissolves.
4. Add the rice wine vinegar. bring it to a simmer. Remove the pot from the heat.
5. Transfer to a heat-resistant container. Cool completely.