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Recipes

Peanut Crusted Chicken and Vegetable Suya Skewers with Peanut Cilantro Relish

African Heritage Diet Main Course Dinner

This recipe utilizes several herbs and spices making it a delicious and flavorful meal. Plus, the peanut crust on the chicken and chopped peanuts in the relish add great texture!

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Total Time:

30 minutes

Yield:

12 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 210
  • Total Fat: 15g
  • Saturated Fat: 2.5 g
  • Sodium: 80mg
  • Carbohydrate: 7 g
  • Fiber: 2g
  • Total Sugar: 1g
  • (Added Sugar: 0 g)
  • Protein: 12g
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Ingredients

Suya Spice Mix 

¾ cup, Peanuts, ground and roasted

Pinch of Cayenne pepper

¼ teaspoon Pimentón

½ teaspoon Ginger, ground

½ teaspoon Nutmeg, ground

½ teaspoon Garlic powder

¼ teaspoon Cloves, ground

¼ teaspoon Cinnamon, ground

½ teaspoon Salt

Skewers

3-4 tablespoons Suya Spice Mix (see above)

3 tablespoons Canola oil, plus extra for brushing

1 pound Chicken breast, trimmed, cut in 1 inch cubes

2-3 Bell peppers, red and green, cored, Deseeded, cut in 1 inch pieces

1  Red onion, cut in 1” pieces

Salt as needed  (optional)

Black Pepper as needed

Peanut Cilantro Relish

1  Garlic clove, small, smashed to a paste with salt

2 teaspoon, Ginger, minced

¼ teaspoon, Cumin, toasted, ground fine

2 teaspoon or as needed, Sambal oelek

¼ cup, Canola oil

4 Green onions, chopped

½ cup, Cilantro, sliced

¼ cup, Peanuts, roasted, salted, chopped

Juice of 1 lime

Salt as needed (optional)

Black pepper as needed

Instructions

  1. For the Suya Spice Mix: Mix all the ingredients for the spice mix in a bowl. Transfer to an airtight container in a cool, dark place. Store for up to one month. If you have added fresh ingredients, store in the fridge and use it within a week.
  2. Season the chicken with salt and pepper.
  3. Toss the chicken with suya spice mix to coat and massage the mixture thoroughly into the meat. Thread the chunks of pepper, onion and chicken on to your skewers. Let marinate overnight.
  4. Preheat a grill.
  5. Take the skewers out of the fridge and leave them to sit at room temperature for a few minutes. Drizzle oil on skewers.
  6. Grill the skewers until the chicken is cooked through and the vegetables are slightly charred.
  7. For the Peanut Cilantro Relish: In a small bowl, combine the garlic, ginger, cumin, chile paste, a pinch of salt, and oil.
  8. Stir in green onions, cilantro, and peanuts. Adjust seasoning with salt, pepper and lime juice.
  9. To Serve: Serve with skewers with a side of the Peanut Cilantro Relish.

This recipe was produced by The Culinary Institute of America for National Peanut Board

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