West African Chicken Kebabs

Blogger Sasha Martin crusts these simple Nigerian chicken kebabs with peanuts, ginger, garlic, paprika and a bouillon cube (a popular seasoning in sub-Saharan African cooking).

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  • Servings: 4

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  • 1 cup roasted peanuts
  • 1 tablespoon finely grated ginger
  • 3 garlic cloves, crushed
  • 1 chicken bouillon cube
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon cayenne
  • 1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
  • 1/4 cup canola oil
  • Kosher salt
  • Pepper
  • 16 wooden skewers, soaked in water for 30 minutes

How to make this recipe

  1. In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.

  2. Rub the chicken all over 
with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers 
on a plate. Let stand at room temperature for 30 minutes.

  3. In a grill pan, heat 1 tablespoon of the oil. Cook half
of the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.

Make Ahead

The peanut mixture can be refrigerated overnight.

Contributed By Photo © Con Poulos Published May 2015

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