Diri Djon Djon + Grilled Chicken With Creole Seasoning

Pronounced “duu-ree jawn jawn”, this savory rice dish is named after its standout ingredient, a black mushroom only found in the northern hills of Ayiti, Haiti. Traditionally reserved for celebratory events and festive gatherings, this rich, earthy delicacy can be considered the ‘truffle of the Caribbean’.

Growing up, there was one dish that instantly signaled a special day or celebration: diri djon djon (black mushroom rice). This dish was prepared only by Papa himself, as a declaration of his admiration for his family and friends. The moment you stepped foot in the house, the rich aroma of diri djon djon would draw you in. The anticipation was part of the tradition, as there was no chance of sneaking a peek or a taste before it was served—a brick lays on top of the silver Dutch pot to ensure the rice was properly steamed and remained a mystery until the perfect moment!

One particular evening stands out vividly in my memory. It was my aunt’s birthday, and as soon as we entered the house, the familiar, savory scent filled the air. We knew immediately that Papa was crafting his famous diri djon djon. The whole family gathered in the living room, sharing stories and laughter, all the while eagerly awaiting the unveiling of the meal. When the time finally came, Papa ceremoniously removed the brick and lifted the lid, releasing a cloud of aromatic steam. The sight of the perfectly cooked diri djon djon was a visual treat, but the taste was something else entirely. Each bite was a burst of flavor, a testament to Papa’s culinary skills and his love for the family.

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Photo: Rosanna Anil

RECIPE

For the Creole Seasoning:

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

(adjust to taste for spiciness)

For the Chicken:

4 bone-in, skin-on chicken thighs

(you can also use breasts or drumsticks)

2 tablespoons olive oil

2 tablespoons lime juice

3 cloves garlic, minced

1 tablespoon fresh parsley, chopped

(optional, for garnish)

Directions:

1. In a small bowl, combine all the ingredients for the Creole seasoning. Mix well to ensure even distribution of spices.

2. Pat the chicken thighs dry with paper towels. Place them in a large bowl or resealable plastic bag.

3. In another bowl, whisk together the olive oil, lime juice, and minced garlic to create a marinade.

4. Pour the marinade over the chicken thighs, ensuring they are evenly coated. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.

5. Preheat your grill to medium-high heat, around 375- 400°F (190-200°C).

6. Remove the chicken from the marinade and discard any excess marinade.

7. Sprinkle the Creole seasoning generously over both sides of the chicken thighs, pressing it into the flesh to adhere.

8. Place the seasoned chicken thighs on the preheated grill, skin side down, and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

9. Once the chicken is cooked through and has a nice charred exterior, remove it from the grill and let it rest for a few minutes.

10. Garnish the grilled chicken thighs with chopped parsley, if desired, and serve hot.