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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,907kJ/ 699kcals
Fat
50g
Saturated Fat
8.9g
Carbohydrates
30g
Sugars
28g
Fibre
2g
Protein
31g
Salt
2.3g
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