Kazan ridi, often translated as sesame chicken, is a northern Nigerian dish built around juicy chicken and a fragrant sesame coating.

The defining flavor comes from toasted sesame seeds blended with warm spices, while the chicken is first simmered with onion, pepper, ginger and garlic so it stays tender and well seasoned. The finished dish can be served warm or at room temperature with rice, vegetables or a simple salad.

Ingredients

For the sesame spice mix:

140 g sesame seeds, black or white

2 tsp kosher salt

1 tsp paprika

1 tsp ground coriander

1 tsp ground ginger

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sugar

1/2 tsp red pepper flakes

1/2 tsp black pepper

1/2 tsp ground cardamom

1/4 tsp nutmeg

1/4 tsp ground cloves

For the chicken:

1 medium red onion, roughly chopped

1 Scotch bonnet or habanero pepper

1/2 green bell pepper, chopped

5 cm fresh ginger, peeled

2 garlic cloves

1.6 kg bone-in chicken thighs, drumsticks or a mixture

1 tsp salt

1 tsp curry powder

1 tsp dried thyme

240 ml water

2 tbsp pumpkin seed oil or extra-virgin olive oil

1 tbsp toasted sesame oil

For serving:

1 small red onion, thinly sliced

1 small red bell pepper, diced

1 scallion, sliced

Fresh cilantro or basil, optional

Toast The Sesame

Place the sesame seeds in a dry skillet over medium heat. Stir frequently for 5–10 minutes, until fragrant and lightly toasted.

Transfer them to a plate and allow them to cool completely.

Pulse the seeds briefly in a spice grinder or food processor until they form a coarse, crumbly powder. Avoid processing them for too long, as the released oils can quickly turn the mixture into sesame paste.

Combine the ground sesame with the salt, paprika, coriander, ginger, onion powder, garlic powder, sugar, chili flakes, black pepper, cardamom, nutmeg and cloves.

Cook The Chicken

Blend the red onion, hot pepper, green pepper, fresh ginger and garlic until finely chopped.

Place the chicken in a large heavy pot and add the aromatic mixture. Season with salt, curry powder and thyme.

Cover and cook over medium-high heat for about 10 minutes, turning the chicken occasionally. The meat and vegetables will release enough moisture to begin forming a concentrated cooking liquid.

Add the water, bring everything to a gentle boil, then lower the heat. Cover and simmer for 20–25 minutes, or until the chicken is tender and fully cooked.

Transfer the pieces to a plate and leave them to cool for about 15 minutes.

Add The Sesame Coating

Mix the pumpkin seed or olive oil with the toasted sesame oil.

Spread some of the sesame spice mixture across a large plate. Brush each piece of chicken lightly with the oil mixture, then roll or press it into the sesame coating until generously covered.

Repeat with the remaining chicken, adding more spice mixture when needed.

Finish And Serve

Arrange the coated chicken on a serving platter and scatter sliced red onion, diced red pepper and scallion over the top. Fresh cilantro or basil adds a bright final note.

Serve with plain rice, roasted vegetables or a crisp salad.

The sesame mixture can also be prepared ahead and stored in the refrigerator, making it useful for seasoning roasted chicken, fish, mushrooms or tofu later.