Ingredients
- Chicken: 1 kg of boneless chicken breast (cut into cubes).
- The Marinade:
- Mustard: 1 to 2 tbsp. tablespoons (a must for Senegalese poultry dishes).
- Lemon juice: The juice of half a lemon.
- Nokoss: 1 tbsp. tbsp (a crushed mixture of garlic, onion, green pepper and black pepper).
- Spices: Salt, black pepper, paprika, “meat spices” and Cajun seasoning.
- Broth: 1 Knorr stock cube (crumbled).
- Oil: 2 tbsp. tablespoon of olive oil.
- For assembly: Wooden skewers (soak in water for 30 minutes to prevent burning).
Preparation Steps
1. Marinate the chicken
- In a large bowl, mix the chicken cubes with the mustard, the lemon juice, the Nokoss and all spices.
- Add theolive oil and the Knorr cube crumbled.
- Pro Tip: Mix well by hand to make sure each piece of chicken is perfectly coated.
- Cover with plastic wrap and leave to marinate in the refrigerator for at least 1 hour (overnight is ideal for maximum flavor).
2. Assemble the skewers
- Thread the marinated chicken cubes onto the wooden skewers. Sala generally presses them tightly together so that the meat remains juicy when cooked.
3. Cooking
- Heat a little oil in a large skillet or grill pan over medium-high heat.
- Place the skewers in the pan. Do not overcrowd the pan.
- The technique: Turn the skewers frequently to ensure even browning.
- Watering: Use a brush to apply the remaining marinade to the chicken while it cooks. This creates a nice glazed appearance and prevents the meat from drying out.
4. Service
- Cook until the chicken is nicely browned and cooked through (about 10 to 12 minutes).
- Serve hot, traditionally accompanied by saffron rice, of fries or a fresh salad.