Pour the diced chicken thigh into a saucepan over medium heat, and add onion, dried basil, garlic, ginger, ground black pepper, salt, coconut milk, stir and let cook for 10 – 12 minutes.
Heat coconut oil in pan over medium heat, and add the cooked chicken, stir-fry for 5 minutes or until golden, take out and set aside.
Add fennel seeds to the oil, puréed onion, stir and let simmer for 3 minutes, then add the tomato paste, stir and let simmer for 5 minutes.
Add the tomato purée, petite belle pepper, stir and let simmer down for 7 minutes. Add ground rosemary, black pepper, stir and let simmer for 2 minutes.
Add the washed rice, coconut chicken stock, coconut milk, salt, stir, cover and let cook for 20 minutes, turn the heat down and let it cook for another 10 minutes.
Add the fried chicken, stir in and let cook for 3 minutes.
Coconut milk jollof ready to serve.