Chicken suya with green mango salad

Name: Chicken suya with green mango salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 skinless British chicken thigh fillets; 3 sprigs thyme, to give 1 tbsp leaves; 1 onion, roughly chopped; 3 clove/s garlic; 5 cm piece ginger, roughly chopped; 1 tbsp Worcestershire sauce; 4 tbsp rapeseed oil

Suya is a deliciously smoky, nutty West African spice mix and one of guest chef Patti Sloley's summer favourites

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Serves4
CourseMain meal
Prepare25 mins
Cook20 mins
Total time45 mins
Plusmarinating and chilling

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Ingredients

8 skinless British chicken thigh fillets
3 sprigs thyme, to give 1 tbsp leaves
1 onion, roughly chopped
3 clove/s garlic
5 cm piece ginger, roughly chopped
1 tbsp Worcestershire sauce
4 tbsp rapeseed oil

For the suya spice mix

50g dry roasted peanuts
1½ tsp onion granules
1½ tsp tsp smoked garlic granules
2 tsp chilli powder
½ tsp ground ginger
½ tsp ground allspice
1 tsp cayenne pepper
1 tsp paprika
¼ tsp ground cinnamon

For the salad

2 hard, unripe mangoes
2 tbsp rapeseed oil
1 lime, juice
½ red or green chilli, thinly sliced or chopped
¼ x 25g pack coriander or flat leaf parsley, leaves roughly chopped
¼ x 25g pack chives, snipped, or 2 salad onions, shredded
1 tsp black sesame seeds
½ x 50g bag baby leaf salad

Method

For the spice mix, put the peanuts in a grinder or small food processor and grind for 10-15 seconds until powdery, then tip into a bowl. Add the remaining ingredients, plus 2 tsp ground black pepper and 1 tsp salt, to the peanut powder and mix together.
Cut slashes into 1 side of each chicken thigh and flatten them out, taking care not to on one side, then 5-7 minutes on the other, until cooked through, the juices run clear and there is no pink meat. Keep warm, and repeat with the other batches. 5 Finish the salad with all or a mixture of the chilli, coriander or parsley, chives or salad onions and sesame seeds on top of, or tumbled with, the salad leaves. Serve the chicken sprinkled with more of the suya spice mix, with the green mango salad on the side. Patti’s tip Put any leftover dry suya mix in a sealed jar in the fridge or freezer. It lasts for months and is delicious sprinkled over grilled vegetables. The mango salad can also be made with riper mangoes that give a little when pressed. Per serving 2907kJ/699kcals/50g fat/8.9g saturated fat/30g carbs/28g sugars/2g fibre/31g protein/2.3g salt cut all the way through. Put in a mixing bowl with the thyme leaves and a pinch of salt. Blend the onion, garlic, ginger, Worcestershire sauce and oil to a purée in a food processor or blender. Pour over the chicken, add 3 tbsp of suya spice mix, then rub into the meat. Cover and refrigerate for at least 2 hours, or preferably overnight.
For the salad, peel the mangoes, cut into thin strips and put in a large bowl. In a smaller bowl, mix the garlic, oil and lime juice. Season. Pour over the mango and stir to combine. Cover and chill for 1 hour before serving
Remove the chicken from the fridge 30 minutes before cooking. When ready, heat a griddle pan until hot. Remove the chicken from the marinade (discard the remaining marinade). Cook Portrait: Chris Terry in batches, for 4-5 minutes on one side, then 5-7 minutes on the other, until cooked through, the juices run clear and there is no pink meat. Keep warm, and repeat with the other batches
Finish the salad with all or a mixture of the chilli, coriander or parsley, chives or salad onions and sesame seeds on top of, or tumbled with, the salad leaves. Serve the chicken sprinkled with more of the suya spice mix, with the green mango salad on the side.

Cook’s tip

Put any leftover dry suya mix in a sealed jar in the fridge or freezer. It lasts for months and is delicious sprinkled over grilled vegetables. The mango salad can also be made with riper mangoes that give a little when pressed.