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 suya mix to add to your desired taste
Nutritional facts
Protein
36g
Carbs
29g
Calories
490kcal
Fat
29g
Ingredients
Broccoli , Chicken Thigh, Carrots, Canola and Olive Oil Blend, Tomato Paste, Onion, Chickpea Flour, Toasted Sesame Seeds, Extra Virgin Olive Oil, Garlic, Sweet Paprika, Honey, Green Bell Pepper, Red Onion, Chicken Bouillon, Lemon, Garlic Powder, Tamarind Paste, Onion Powder, Cayenne Powder, Sugar, Black Pepper, Ginger Powder, Ginger, Kosher Salt, Fish Sauce, Clove, Habanero Peppers, Cumin, Bay Leaf
Contains fish, wheat, sesame seeds.
Reviews
4.2
Based on 291 reviews
Casey · 07/21/26
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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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