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Suya spiced chicken traybake

Suya spiced roast chicken

Suya spice or yaji as it is known in Nigeria or chinchinga spice in Ghana is a hot, aromatic paste made from groundnuts (peanuts), ginger, peppers and salt to taste. It is a popular marinade for barbecues and oven grilled meat such as this suya grilled mince beef. This suya spiced chicken traybake has been rubbed with a mix of suya spice and virgin oil to add moisture and flavour during roasting. 


This is definitely one to make in a rush when you do not want anything too labour intensive. After the marinade is rubbed on the chicken the oven, set at the right heat level, does the rest.  Some left over vegetables can be thrown in the tray in the last 15 to 20 minutes of cooking to liven the bake up a little. This meal was had with suya spiced cubed potatoes that could also have been thrown into the chicken traybake in the last 30 to 40 minutes to make this a truely awesome one pot or more accurately a one tray meal.
 
North Africans will swear by Harissa whilst Southern Africans take their piri piri marinade pretty seriously. On the streets of West African countries notably, Cameroon, Niger, Nigeria and Ghana suya (yaji) or chinchinga spice on meat reigns supreme. 
 
If you really want your suya spiced chicken traybake to burst with flavour, then i’d highly recommend that the chicken is seasoned for a couple of hours or even overnight. 

Suya spiced roast chicken

[yumprint-recipe id=’49’]


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