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Grilled Chicken Suya with Haricot Vert
Chef Pierre cooks up a classic West African dish of Chicken Suya, marinated and grilled chicken that has been seasoned with a dry spice rub bursting with North African flavors like cumin and herbs. The grilled Chicken is served alongside green beans, marinated red onion, and crispy spiced sweet plantains.
Nutritional facts
Protein
40g
Carbs
56g
Calories
790
Fat
48g
Ingredients
Haricot Vert, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Habanero Peppers, Turmeric, Extra Virgin Olive Oil, Red Onion, Plantain, Cherry Tomato, Onion Powder, Garlic Powder, Black Pepper, Cumin, Tomato Paste, Garlic, Honey, Dijon Mustard, Sweet Paprika, Sugar, Onion, Kosher Salt, Cucumber, Lime Juice, Ginger, Green Bell Pepper, Canola Oil, Ginger Powder, Cayenne Powder, Italian Parsley, Paprika
Reviews
4.1
Based on 272 reviews
XIAOYAN CHEN · 11/29/24
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About Pierre Thiam
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, Senegal, Ghana and Côte d'Ivoire. 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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