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Main course · West African

Chicken Suya Traybake with Plantain and Peppers

45 min Serves 4 ~662 kcal/serving ~£9.50 (£2.38/serving) Contains-nutsDairy-freeGluten-free

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Ingredients

  • 800 g chicken thigh fillets
  • 50 g roasted peanuts
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp ground ginger
  • 1 tsp garlic granules
  • 3 ripe plantain
  • 2 red peppers
  • 2 red onions
  • 3 tbsp vegetable oil
  • 1 lime

Nutrition (per serving)

Calories
662 kcal
Protein
46.6 g
Carbohydrate
57.2 g
of which sugars
31.3 g
Fat
26.6 g
of which saturates
4.6 g
Fibre
8.4 g
Salt
0.46 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 220C (200C fan, gas 7). Blitz the peanuts to a fine powder, stopping before it turns to butter, then mix with the cayenne, smoked paprika, ground ginger, garlic granules and 1 tsp salt to make suya spice.

  2. 2

    Cut the chicken thigh fillets in half and toss with 1 tbsp oil and three-quarters of the spice mix.

  3. 3

    Peel the plantains and cut into thick diagonal slices. Cut the peppers into strips and the red onions into wedges. Toss with the remaining oil and a pinch of salt and spread over a large roasting tray.

  4. 4

    Lay the chicken on top and roast for 30-35 minutes, turning the plantain once, until the chicken is charred at the edges and no pink remains, and the plantain is soft and caramelised.

  5. 5

    Sprinkle over the remaining suya spice, squeeze over the lime and serve straight from the tray.

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