Suya chicken with tomato pilaf

Suya spice is a bold West African spice blend built around peanut powder, mixed spices and a gentle heat that lingers. Try Adam Liaw's homemade version which flavours both the chicken and rice in one dish!

Credit: Jiwon Kim

• serves

  6

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 6 chicken thigh cutlets (bone-in)
• 4 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 1 red capsicum, finely chopped
• 4 garlic cloves, thinly sliced
• ½ tsp ground turmeric
• 400 g tinned tomatoes
• 1 tsp dried thyme
• 2 tsp chicken stock powder
• 2 dried bay leaves
• 2 cups basmati rice, washed, rinsed
• ¼ cup finely chopped parsley, to serve
• 2 cups baby spinach leaves
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Lemon wedges, to serve

For the suya spice

• ½ cup peanut powder (see Note)
• 1 tsp powdered ginger
• 2 tsp chilli powder
• 2 tbsp smoked paprika
• 1 tbsp onion powder
• 2 tsp garlic powder
• ¼ tsp ground cloves
• ½ tsp ground nutmeg
• 2 tbsp chicken stock powder

Resting time: 5 minutes

Instructions

1. In a medium bowl, combine the ingredients for the suya spice. Season the chicken with a little of the suya.
2. Heat a large heavy-based saucepan with a lid over medium heat, then add about half the oil. Brown the chicken on all sides, then remove from the pan. Without washing the pan, add the remaining oil and the onion, capsicum and garlic. Fry for 2 minutes, then add the turmeric, tomatoes and 3 cups (750 ml) water. Add the thyme, stock powder and bay leaves, then add the rice and bring to a simmer.
3. Return the chicken to the pan, nestling the cutlets into the rice. Reduce the heat to very low and cover. Cook for 20 minutes, then turn off the heat and stand for a further 5 minutes before removing the lid.
4. To serve, remove the chicken, and stir the parsley, spinach, red onion and tomatoes through the rice. Return the chicken to the top of the rice and serve scattered with extra suya and a few lemon wedges on the side.

Note

• Peanut powder is available at Asian grocers.
• Store leftover suya spice in an airtight jar.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.