Preheat your oven to 375°F (190°C).In a bowl, combine the vegetable oil, paprika, garlic powder, onion powder, dried thyme, dried rosemary, dried oregano, salt, and pepper for the turkey wings marinade. Mix well. Pat dry the turkey wings with paper towels and place them in a baking dish. Rub the marinade mixture all over the turkey wings, making sure they are well coated.Place the turkey wings in the preheated oven and bake for about 45-50 minutes, or until the wings are cooked through and golden brown. Remove from the oven and set aside. Place the turkey wings in the preheated oven and bake for about 45-50 minutes, or until the wings are cooked through and golden brown. Remove from the oven and set aside.In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic, red and green bell peppers, and scotch bonnet pepper to the pot. Sauté for a few minutes until the peppers soften.Add the tomato puree and tomato paste to the pot, stirring well to combine with the vegetables. Cook for about 5 minutes to reduce the raw tomato flavor.
Add the dried thyme, curry powder, paprika, dried oregano, ground ginger, bay leaves, salt, and pepper to the pot. Stir everything together to coat the vegetables in the spice mixture.
Add the parboiled rice to the pot and stir well, ensuring that the rice is coated with the tomato and spice mixture.
Pour in the chicken or turkey stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, fluff it with a fork and remove the bay leaves
Serve the Jollof rice alongside the baked turkey wings. Garnish with fresh cilantro or parsley for added freshness.
Enjoy the aromatic and flavorful Nigerian Jollof with succulent turkey wings. This delightful combination will transport you to the vibrant flavors of West Africa.