Why You’ll Love This Dish

Smoky, spicy, sweet — this dish hits every corner of your cravings. The plantains caramelize into golden shells, the chicken is packed with West African heat, and the creamy Thai-inspired sauce binds it all together. Street food, redefined.

Key Features

• Fire-roasted plantains with honey glaze

• Suya-spiced chicken thighs, tender and buttery

• Peanut-chili cream sauce for a bold, nutty finish

• Double cheese melt — shredded + fresh mozzarella

• Finished with spicy drizzle, chopped cilantro, and roasted groundnuts

🛒 Ingredients

For the Suya Chicken

• 1 lb boneless, skinless chicken thighs

• 1 tbsp neutral oil

• 1 tbsp suya seasoning

• ½ tsp Creole or Maggi seasoning

• ½ tsp garlic powder

• ½ tsp ginger powder

• ½ tsp smoked paprika

• 1 tbsp butter (for searing)

• 1 clove garlic, crushed

• 1 sprig fresh thyme

For the Sauce

• 1 tbsp chili oil

• 1 tbsp peanut butter (or Thai red curry paste)

• 1 tbsp tomato paste (if not using curry paste)

• ½ cup heavy cream

• Salt, to taste

For the Plantain Boats

• 3 ripe but firm plantains

• 1 tbsp honey

• Olive oil, for brushing

Cheese & Finishings

• 1 cup shredded mozzarella

• 1 ball fresh mozzarella, sliced lengthwise

• Fresh cilantro, chopped

• Spicy sauce (chipotle mayo, hot sauce, or your custom blend)

• Grated parmesan cheese

• Roasted groundnuts (as garnish or side)

🍳 Step-by-Step Instructions

1. Prepare the Chicken

• Toss chicken thighs with oil, suya seasoning, Creole/Maggi, garlic powder, ginger powder, and paprika.

• In a hot skillet, melt butter and sear chicken until browned.

• Add crushed garlic and thyme to finish aromatically.

• Remove from pan. Let rest, then slice or shred.

2. Make the Sauce

• In the same pan, add chili oil, peanut butter or curry paste, and tomato paste.

• Stir until smooth. Add heavy cream and let it simmer until thick and glossy. Season with salt to taste.

3. Prep & Roast the Plantains

• Peel and slice plantains lengthwise without cutting through — creating "boats."

• Mix honey and olive oil, then brush generously over plantains.

• Air Fry: At 375°F for 25 minutes until golden and soft.

• Using Typhur? Use pizza setting with dual heating.

• Oven? Bake at 375°F for 25 mins, then broil at 350°F for 2 mins to finish.

4. Assemble the Boats

• Place roasted plantains in a taco shell holder or any stable rack.

• Spoon sauce into the base of each plantain.

• Add shredded mozzarella.

• Layer in suya chicken.

• Top with more shredded cheese + strips of fresh mozzarella.

• Spoon a little more sauce over the mozzarella.

• Bake for 10 mins at 350°F or broil on low for 2 mins to melt.

🍽️ To Plate

• Place finished plantain boats on wax paper or newspaper-lined tray for that street-food chic feel.

• Drizzle spicy chipotle sauce.

• Grate fresh Parmesan over everything.

• Serve with a side of roasted groundnuts for crunch and authenticity.

• Garnish with freshly chopped cilantro.

🔗 Tips for Success

• Don’t over-soften plantains — choose ones that are ripe but still firm.

• Layer cheese in stages for a full melt and stretchy bite.

• Spice level is customizable by how many peppers or chili oil you use.