Suya-Spiced Chicken & Plantain Mini Sandwich Sliders
A bold African fusion starter combining smoky Nigerian suya-spiced chicken with sweet caramelized plantains, tucked into soft mini buns. Finished with a zesty lime-yogurt slaw, these sliders balance heat, sweetness, and creaminess—perfect for parties.
🛒Ingredients
- 12 chicken breasts, thinly sliced
- 22 tablespoons suya spice mix
- 31 tablespoon vegetable oil
- 42 ripe plantains, sliced diagonally
- 51 tablespoon butter
- 68 mini burger buns or slider buns
- 71 cup shredded cabbage (mix of white and purple)
- 81/4 cup plain yogurt
- 91 tablespoon lime juice
- 101 teaspoon honey
- 112 tablespoons chopped fresh cilantro
- 121/4 cup roasted peanuts, crushed
- 13Salt to taste
👨🍳Instructions
Season the chicken slices with suya spice mix, a pinch of salt, and vegetable oil. Let it marinate for 10–15 minutes.
💡Tip: For deeper flavor, marinate up to 1 hour if time allows.
Heat a pan over medium-high heat and cook the chicken until fully cooked and slightly charred on the edges, about 5–7 minutes.
💡Tip: Avoid overcrowding the pan to get a nice sear.
In another pan, melt butter and fry the plantain slices until golden brown and caramelized on both sides.
💡Tip: Use ripe plantains with dark spots for best sweetness.
In a bowl, mix shredded cabbage, yogurt, lime juice, honey, cilantro, and a pinch of salt to make a fresh slaw.
💡Tip: Let the slaw sit for 5 minutes to soften slightly.
Lightly toast the mini buns until warm and slightly crisp.
💡Tip: Do not over-toast to keep the buns soft.
Assemble the sliders by layering chicken, plantain slices, slaw, and a sprinkle of crushed peanuts inside each bun.
💡Tip: Balance each slider with equal portions for best flavor.
Serve immediately on a platter, optionally secured with toothpicks for easy serving.
💡Tip: Serve warm for the best texture and taste.
📊Nutritional Information
Approximately 410 calories per serving
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