Suya Spiced Chicken

Inspired by The Africa Cookbook- Tastes of a Continent

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:

1. In a bowl, mix the garlic powder, ginger, paprika, onions and peanuts.

2. Sprinkle the seasoning on top of the chicken slices and allow to marinate for at least 1 hour.

3. Thread the chicken on bamboo skewers (make sure to soak the skewers in water for 1 hour or longer before using).

4. 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.

5. To make the stew: in a saucepan, heat the olive oil.

6. Add the onion and cook until translucent. Add the pepper.

7. Cook for 3 minutes on medium heat. Add the tomatoes.

8. Cover and simmer on low heat for 15 minutes.

9. Serve over rice.