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SUYA & KPAKPOSHITO CHICKEN SKEWERS WITH SMOKY PAPRIKA COUSCOUS SALAD

Servings 4 portions

Ingredients

CHICKEN SKEWERS (12 small skewers- 3 skewers per day)

  • 6 boneless, skinless chicken thighs
  • 3 cloves of garlic
  • 3 medium sized kpakposhito peppers
  • 3 tbsp suya powder
  • 1 chicken seasoning cube
  • 1 tsp roasted curry powder
  • Salt to taste
  • Small wooden skewers

SMOKED PAPRIKA COUS COUS SALAD (cold)

  • 300g couscous
  • Cherry tomatoes (quantity to liking)
  • Cucumber (quantity to liking)
  • 2 spring onions
  • 1 tbsp smoked paprika
  • 1 chicken seasoning cube
  • Salt to taste
  • Optional- coconut flakes to top

Instructions

CHICKEN SKEWERS

  • Soak your skewers in water for 1 hour to avoid burning in the oven.
  • Wash your chicken thighs and cut each in half down the longest way. 
  • Add your now chicken strips into a bowl. Add suya powder, crushed garlic cloves, chopped kpakposhito peppers, crushed chicken seasoning cube, roasted curry powder and salt to taste. 
  • Skewer each chicken weaving the sewer through from one end to the other. 
  • Spray your baking tray with olive oil and place your skewers on them. Place in the oven at 180*C. Flip after 15 minutes. Leave for a further 10 minutes.

COUSCOUS SALAD

  • Cook your couscous according to packet instructions. Chop your vegetables whilst you wait for your couscous to cook.
  • When your couscous is ready, mix in the smoked paprika, crushed chicken seasoning cube and salt to taste. Let cool down and add your vegetables. 

ASSEMBLING YOUR LUNCH

  • Split your couscous between 4 containers. Add 3 skewers to each. Top with coconut flakes if you desire. 
  • TIP- To reheat, heat the skewers on your tupperware lid to avoid heating the salad.