Chicken Suya

by Pierre Thiam

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Soy Free

Tree Nut Free

Contains Gluten

Corn Free

Contains Honey

At Teranga, this is one of Chef Pierre’s most beloved dishes, and here it’s paired with a few wholesome sides. Chicken thighs are marinated in a suya spice blend with tomato and honey, then cooked until juicy and tender. They’re served with carrots coated in a tangy tamarind glaze and broccoli roasted with garlic and lemon. On the side, a suya mix to add to your desired taste

Nutritional facts

Protein

31g

Carbs

39g

Calories

520kcal

Fat

30g

Ingredients

Broccoli , Chicken Thigh, Carrots, Canola and Olive Oil Blend, Tomato Paste, Onion, Garlic, Extra Virgin Olive Oil, Sweet Paprika, Ginger Powder, Black Pepper, Garlic Powder, Ginger, Cumin, Red Onion, Onion Powder, Green Bell Pepper, Honey, Turmeric, Lemon, Sugar, Tamarind Paste, Cayenne Powder, Kosher Salt, Fish Sauce, Habanero Peppers, Bay Leaf

Contains fish, wheat.

Reviews

4.2

Based on 303 reviews

Noah · 08/11/26

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About Pierre Thiam

Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.