Suya, where have you been all my life? Suya is a grilled and skewered meat dish in many parts of West Africa, including Nigeria. These chicken suya are abundantly flecked with crushed peanuts and spices, adding a wonderful texture and layer of heat.
I often cook suya on a cast iron grill but an outdoor charcoal grill will of course be more flavorful. They make a delicious appetizer served alone, or you can serve them with rice for a filling entree.
1 cup roasted peanuts
1 inch peeled ginger
3 garlic cloves, crushed
1 chicken bouillon cube
2 teaspoons paprika
1 1/2 teaspoons onion powder
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
1/4 cup canola oil
salt and pepper
20 wooden skewers, soaked in water for 30 minutes
1. In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.
2. Rub the chicken with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes.
3. In a cast iron grill pan, heat 1 tablespoon of the oil. Cook the chicken in batches over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 8 minutes. Repeat with the remaining oil and chicken. Serve warm.