If I were a man, I am almost certain I would be a breast man…at least if my chicken preference is anything to go by . Given its availability and versatility, chicken breast has always been a staple in my diet. Despite the infinite ways to cook up chicken, I tend to get stuck on one flavor or cooking method and keep eating it until I am fed up. My current chicken obsession is in the form of chicken suya:
Chicken (or beef) suya is a popular food sold on the streets of Nigeria. It’s similar to shish kebab (roasted skewered meat), but with an African twist. When I lived in Nigeria, we used to buy the suya powder and replicate it at home. Although we’ve never made the powder from scratch, it’s essentially a combination of ground peanuts, cayenne pepper, paprika, ground ginger, garlic powder, onion powder, and salt. It’s absolutely delicious but too hot too handle…literally! Despite the copious amounts of Ketchup I dipped each piece in, my mouth was on fire by the end of lunch.
Considering that was today’s lunch, it’s safe to say that chicken suya still has a few more weeks until it’s rotation time. However that didn’t stop me from trying out a new chicken recipe over the weekend: Philly Stuffed Chicken Breast
*Note: Vegetarians can replicate this with meat-free fillets*
- Chicken breast piece
- Basil Leaves
- Philadelphia (Light) cream cheese
- Tomato slices
- Black pepper
- Your favorite chicken marinade/spice
1) Preheat oven to 200*C
2) Cut a pocket across the breast piece
3) Add a heaped teaspoon of Philly into the chicken and spread a layer across.
5) Rub enough marinade/spice to coat the entire breast piece
6) Place the chicken on foil and let it bake in the oven for 20-25 minutes
What’s your current go-to chicken recipe?