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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

  1. Soak your skewers in water for 1 hour to avoid burning in the oven.

  2. Wash your chicken thighs and cut each in half down the longest way. 

  3. 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. 

  4. Skewer each chicken weaving the sewer through from one end to the other. 

  5. 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

  1. Cook your couscous according to packet instructions. Chop your vegetables whilst you wait for your couscous to cook.

  2. 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

  1. Split your couscous between 4 containers. Add 3 skewers to each. Top with coconut flakes if you desire. 

  2. TIP- To reheat, heat the skewers on your tupperware lid to avoid heating the salad.