I’m back with another chicken post, I’m very sorry my lovelies I am a sucker for chicken and I make it at least once a week besides my regular meals. I made some homemade suya spice the other day (
Recipe coming soon) and I couldn’t believe how well it turned out. I was really proud of myself becoming a better spice-mixotologist.. hahaha (Don’t get your dictionary out for that vocabulary). I needed to try out my new spice and my chicken came in handy plus I’ve been wanting to put up caramelised onions recipe on the blog for a while but I kept pushing it, if you love burger then you would appreciate that it is not complete without some good caramelised onions.
Like someone I know would say, you cannot rush perfection and that goes for today’s recipe. It was a labour of love in making the roasted chicken suya and the caramelised onions and believe me, it all went within minutes of making it. Fastest fingers first, hahaha. After making my chicken suya, I allowed it to rest for some few minutes before diving into it. Who needs burger bun when you can just have Agege bread? Everyone enjoyed it. Do you know you can make caramelised onions and keep it in fridge or freezer? See, not much stress after all as you will still be enjoying it after weeks of making it and remember keep the heat down when making it and all would be fine in the kitchen department.
What you need
Chicken, any part would do
Suya spice (
Recipe coming soon) you can buy from here
6 large onions (use more if you looking to keep for later), chopped
4tbs good quality salted butter
Chicken or vegetable seasoning
How to make caramelised onion (remember, you cannot rush perfection)
- Place a pan on a low heat, add the butter and allow it to melt. (you can use your smallest burner for this task
- Add the chopped onions and stir it into the melted butter until well coated.
- Continue to cook on low heat and stir every 5 to 10 minutes. (The colour would start changing and if you notice that some of the onions start sticking to the bottom of the pan, do not fret as long as it’s not burnt, just scrape it and keep on stirring at interval. Watch the onion move from translucent to golden colour and you can smell the caramelised onion). Ideally, you should cook the caramelised onion for about an hour or more so you don’t want to do it for 30 minutes. Lol
- As soon as the caramelised onion has reached your desired taste, take it off the heat and let it cool before storing in a jar and if you are in a hurry to dive in, serve hot with sides of choice
You can add brown sugar and balsamic vinegar to the caramelised onions about 10 minutes before you take it off the heat although, it is optional.
How to make chicken suya
- To the chicken, add 2 tablespoon of suya spice, add salt and chicken seasoning if desired. Add 2tbsp of vegetable oil and mix all together till well combined. Leave to marinade for at least 1 hour or overnight preferably for the flavour to be well infused into the chicken.
On the day
- Preheat the oven on 190 degrees
- Place a skillet or an oven proof pan on a medium heat, add 1tbsp of vegetable oil and swirl round the pan. Add the chicken to the pan and sear on both sides for about 2- 3 minutes each, place the pan in the oven and roast for 40-45 minutes or according to the instruction on the chicken
Allow the chicken to rest for about 5 minutes before serving. Enjoy with salad and some caramelised onions. Go wild like me and sandwich with some agege bread.
Enjoy with pizza, sandwich, salad etc