Chicken Suya
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 hot honey tomato sauce delivers that irresistible sweet heat, ideal for dipping or drizzling.
Nutritional facts
Protein
35g
Carbs
31g
Calories
510kcal
Fat
30g
Ingredients
Chicken Thigh, Carrots, Broccoli , Tomato Paste, Honey, Extra Virgin Olive Oil, Onion, Canola and Olive Oil Blend, Garlic, Green Bell Pepper, Red Onion, Sweet Paprika, Kosher Salt, Tamarind Paste, Sugar, Cayenne Powder, Black Pepper, Ginger, Cumin, Garlic Powder, Turmeric, Lemon, Paprika, Fish Sauce, Onion Powder, Ginger Powder, Habanero Peppers, Bay Leaf
Contains fish, wheat.
Reviews
4.4
Based on 211 reviews
There was nothing special about this - kind of a drab mail to be honest.
Joseph · 02/11/26
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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.
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