Suya is a classic seasoning from Nigeria primarily used to spice red meat. However, I adapted this spice blend to coat fish and chicken. To prepare the chicken, I cut it into 1-inch strips, added suya and left the chicken to marinate. Enjoy it with rice and tomato stew for a real treat!
Ingredients:
1 lb. chicken breast, skinless, cut into 1-inch strips
for the seasoning:
1 tablespoon powdered garlic
1 tablespoon ground ginger powder
1 tablespoon sweet paprika
1 tablespoon dried minced onions
2 tablespoons ground peanuts
For the tomato stew:
1 tablespoon olive oil
1 onion, chopped
1 green pepper, diced
3 fresh tomatoes, quartered
Cooked rice
Yields: serving for 4
Prep Time: 1 hour 10 minutes
Cook Time: 30 minutes
Method:
In a bowl, mix the garlic powder, ginger, paprika, onions and peanuts.
Sprinkle the seasoning on top of the chicken slices and allow to marinate for at least 1 hour.
Thread the chicken on bamboo skewers (make sure to soak the skewers in water for 1 hour or longer before using).
Cook on a grill or in a griddle pan for 6 minutes on each side, then place in a 350°F oven to finish for 10 minutes.
To make the stew: in a saucepan, heat the olive oil.
Add the onion and cook until translucent. Add the pepper.
Cook for 3 minutes on medium heat. Add the tomatoes.
Cover and simmer on low heat for 15 minutes.
Serve over rice.