Grilled West African Suya Chicken with Spiced Quinoa Pilaf and Ginger-Pineapple Zobo (Hibiscus Drink)

About this meal

A protein-rich, muscle-building West African-inspired dinner with grilled suya-spiced chicken, a fiber-packed vegetable quinoa pilaf instead of the usual rice for higher protein content, and a vibrant ginger-pineapple zobo (hibiscus) drink for antioxidants and mood support.

Ingredients

• Chicken breast (boneless, skinless) — 200g (approx. 7oz)
• Suya spice blend (ground peanuts, ginger, garlic, cayenne, paprika, salt) — 2 tbsp
• Olive oil — 1.5 tbsp
• Quinoa — 3/4 cup dry
• Red bell pepper — 1/2 cup, diced
• Carrot — 1 small, grated
• Spring onions — 1/4 cup, chopped
• Spinach — 1 cup, chopped
• Cumin — 1 tsp
• Bay leaf — 1
• Low-sodium chicken broth (or water) — 1.5 cups
• Fresh ginger root — 1 tbsp, grated
• Hibiscus petals (zobo) — 1/4 cup dried
• Pineapple — 1/2 cup, diced
• Honey — 1 tbsp (optional, or to taste)
• Lime juice — 2 tbsp
• Fresh chili pepper — 1, sliced (adjust for spice)
• Fresh parsley or coriander — 2 tbsp, chopped

Steps

1. 1. In a bowl, coat chicken breasts with 1 tbsp olive oil and suya spice blend. Cover and marinate for at least 30 minutes (or up to 2 hours for more flavor).
2. 2. Rinse quinoa well. In a medium pot, heat 0.5 tbsp olive oil. Add cumin, bay leaf, and sauté for 30 seconds. Add red bell pepper, carrot, and spring onions. Sauté for 2-3 minutes.
3. 3. Add quinoa, chicken broth (or water), salt, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir in spinach and let sit off heat for 5 minutes. Fluff with a fork and sprinkle parsley or coriander.
4. 4. While quinoa cooks, grill or oven-roast the marinated chicken on medium-high heat for 5-7 minutes per side (until cooked through and slightly charred). Let rest, then slice.
5. 5. For the drink: In a saucepan, combine hibiscus petals, pineapple, and grated ginger with 2 cups of water. Bring to a gentle boil, simmer 5-10 minutes. Strain and sweeten naturally with honey to taste. Add lime juice and chill before serving. Toss in sliced chili for extra heat if desired.
6. 6. Plate quinoa pilaf, topped with sliced suya chicken. Serve with the chilled ginger-pineapple zobo. Enjoy hot and spicy, garnished with extra herbs.