Honey-Suya Chicken + Millet Jollof Bowl

Our signature Best Body Africa honey-suya marinade coated on juicy, succulent chicken will have you licking your plate dry.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 659kcal

Mix suya powder, honey, ½ tbsp ginger, chilli powder, 2 chopped/minced garlic cloves and salt to taste in a bowl.
Add your chicken thighs to a baking tray lined with foil and pour your chicken marinade over the chicken, coating thoroughly. Cook straight away or marinate overnight.
Grill in the oven at 180*C for 30 minutes or until fully cooked, flipping halfway through.

Chop 1 onion and add to a medium-sized pot with 3 tbsp oil. Cook until translucent.
Add tomato paste and cook for 3 minutes, stirring regularly.
Blend 1 chopped onion, chopped tomatoes, 1 tbsp ginger 8 cloves garlic and chillis.
Add blended mixture to your pot with salt to taste, thyme and bay leaves.
Cover the pot and cook on a medium heat for 15 minutes, stirring regularly.
Add your millet and water.
Cover your pot lid with foil and cover the pot, cooking on a low to medium heat for 30 minutes or until the millet is soft. Stir occasionally with a fork.

Slice your plantain lengthways in four.
Preheat your oven to 180*C and place plantain slices on a grill tray. Cook for 30 minutes, flipping halfway through.