Chicken Suya

The ‘African chicken satay’, chicken suya is quickly becoming a British favourite thanks to the soaring popularity of African food sold at food markets, festivals and restaurants. Tender chicken thighs infused with warming spices and crunchy peanuts make this dish a favourite at summer barbeques and get togethers.

Ingredients

For the meat marinade:

• 1kg chicken thighs cut into chunks
• 100ml Tropical Sun Rapeseed Oil
• 3 tbsp Tropical Sun Chicken Seasoning
• 1 brown onion
• 1 thumb ginger, minced
• 1 teaspoon garlic, minced
• ½ scotch bonnet pepper (a type of chilli)
• ¼ tsp aniseed
• 2 red peppers
• 2 red onions

For the Suya Powder:

• 500g Tropical Sun Peanuts
• 5 garlic cloves
• 3g maggi cubes*
• 1 tbs 30g ground ginger
• 1 tbsp Tropical Sun Garlic Powder
• 1 tbsp Tropical Sun Ground Coriander
• 1 tbsp Tropical Sun Cayenne Pepper
• 1 tbsp Tropical Sun Onion Powder
• 2 tsp Salt
• 2 tsp Tropical Sun Black Pepper
• ½ tbsp Tropical Sun Ground Pimento (All Spice)
• ½ tbsp fennel, powder
• ½ tbsp Tropical Sun Paprika

*Maggi cubes can also be substituted for all purpose seasoning or chicken seasoning

Method

1. Toast the peanuts in an oven at 150°C/ 302°F/ Gas Mark 2 for 45 mins turning every 10-15 mins. Blend the peanuts to a crumble and place in a clean dry dish cloth. Put a heavy weight onto the cloth to press all the oil out. Blend the peanuts with all of the suya ingredients to a powder consistency.
2. Marinate the diced chicken with the Rapeseed oil and the chicken seasoning.
3. Add the brown onion, ginger, garlic, scotch bonnet, and aniseed to a blender and blitz. Spread the mixture liberally over the chicken and allow it to marinate overnight.
4. Skewer the chicken with red onions and peppers and cook on the BBQ.
5. Finish by coating the skewers with the suya powder.