Tag: Chicken
Chicken Suya
Chicken Suya
Suya is the standard in Nigerian street food; considered by many to be the national dish. Traditionally, small skewers of meat are heavily seasoned with the suya spice(cayenne, ground peanuts, garlic, onion, paprika, ginger, and maggi bouillon) and are grilled over an open flame. If you don’t have a grill, the skewers can be broiled. Beef, chicken, and shrimp are common proteins used. Liver, tripe, kidneys, and heart are also used. Nothing gets wasted.
Equipment
- mortar and pestle or spice grinder
- metalskewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut in half
- 3 tbsp vegetable oil
Suya Spice Blend
- 3 tbsp cayenne pepper
- 1 1/2 tbsp roasted peanuts ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp ground ginger
- 2 tsp sea salt
- 2 cubes maggi bouillon ground
Instructions
- Mix all of the suya spices together.
- Season the chicken with the suya and let marinate for an hour.
- Skewer up 2-3 pieces of chicken thighs.
- Prep your grill. Once the charcoal is grey, add the skewers directly over the flame.
- Grill for about 12 minutes, turning every few until cooked through.
Chimichurri Chicken Skewers
Chimichurri Chicken Skewers
Sick of the same old bbq sauce on chicken? Change it up with chimichurri. The sauce adds an herby acidity to the chicken instead of covering up the flavor with sugary bbq sauce.
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs cut into 2” cubes
- chimichurri sauce for serving
Marinade
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken for 30 minutes.
- Turn on your oven’s broiler. Skewer up the chicken. Place on a rack on a baking pan lined in foil.
- Broil for 5-6 minutes a side.
Chicken Fatteh
Chicken Fatteh
In Arabic, fatteh means “crumbs”, which is what chicken fatteh is: leftovers turned into something new. This Lebanese dish was created from leftover toasted pita bread, roast chicken, and chickpeas. Pine nuts and fresh parsley are added to the mix. Then a garlicky yogurt sauce is poured over the dish and everything get mixed together. Obviously, if you don’t have these as leftovers, you can toast your own pita chips and sauté the chicken.
Servings: 2
Ingredients
- 1 can chickpeas drained
- 2 pita bread cut into 1 1/2” cubes
- 3 tbsp olive oil
- 1/4 cup pine nuts or almonds
- 1 lb boneless skinless chicken breast or thighs cut into small cubes
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1/2 tsp paprika
- salt and white pepper to taste
- 3 tbsp parsely finely chopped
Garlic Yogurt Sauce
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 cup Greek yogurt
- 1 tbsp tahini
- 1/4 tsp salt
Instructions
- Cut the pita bread into 1” pieces. Toss with olive oil. Season with salt.
- Place on a rack on a baking sheet. Toast in a preheated 400 degree oven for 8 minutes until crispy. Set aside.
- Heat up 1 tbsp of olive oil in a sauté pan over medium high heat. Toast the pine nuts for 1 minute. Remove from the pan.
- Add in the chicken. Season with garlic powder, ground coriander, thyme, paprika, salt, and white pepper. Cook for 6-8 minutes until cooked completely through. Set aside.
- Heat up olive oil in a small pot over medium heat. Sauté the garlic for 2 minutes.
- Stir in the yogurt, tahini, and salt. Simmer over medium low heat for 2-3 minutes until warm, consistently stirring. The yogurt sauce should not ever be brought to a boil.
- Equally divide the ingredients between 2 bowls, placing each ingredient next to each other in a circular pattern.
