Smashed Chicken Meatballs with Suya and Charred Corn

Smashed Chicken Meatballs with Suya and Charred Corn

The earthy, robust notes of suya spice taste best when paired with a protein seared over high heat. Here, it marinates ground chicken along with fresh chile, ginger and garlic, and seasons a peanut dressing that’s drizzled over the meatballs. To keep lean chicken juicy while it cooks, miso and chopped spinach are stirred into the meat and the mixture is loosely formed into balls with a spoon. The deeply seared meatballs are smashed and give the entire dish a lovely brown hue, along with charred corn. A topping of herbs adds freshness to the hearty meal served over rice.

Yield: 4 to 6 servings

½ cup unsweetened creamy peanut butter

3 tablespoons suya spice (see Tips), plus more for sprinkling

2 teaspoons white or red miso, divided

Salt

1 tablespoon honey

Zest and juice of 1 lime, plus lime wedges for serving

1 pound ground chicken or turkey

1 (10-ounce) package chopped frozen spinach, defrosted and excess liquid squeezed out

1 Scotch bonnet or habanero chile, seeded for mild if desired, chopped

1 (1-inch) piece ginger, finely grated 

2 garlic cloves, finely grated

4 tablespoons vegetable oil, divided

2 cups fresh corn kernels (cut from 2 to 3 ears) or thawed frozen kernels 

1 (5-ounce) box baby kale

½ cup fresh cilantro and mint leaves, chopped

Rice, for serving

In a small bowl, whisk the peanut butter, 1 tablespoon suya spice, 1 teaspoon miso and ½ cup water until smooth; taste and season with salt if necessary. Transfer 2 tablespoons to a medium bowl. To the sauce remaining in the small bowl, add the honey and the lime zest and juice; whisk until smooth. The finished sauce should run easily off a spoon. Add 1 to 2 tablespoons water if needed and season to taste with salt. 

To the medium bowl, add the chicken, spinach, chile, ginger, garlic, remaining 2 tablespoons suya spice, remaining 1 teaspoon miso and 1 teaspoon salt. Using your hands, mix well to combine. 

Heat 2 tablespoons oil in a large, well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the oil is very hot, add the meat in heaping irregular chunks by scooping it with a large spoon or your hands and carefully dropping it into the skillet. Cook, undisturbed, until dark brown underneath and crisp around the edges, about 5 minutes.

Flip the meatballs and use a wooden spoon to smash the meat, breaking up any very large pieces. Move the meatballs to one side of the skillet, and add the remaining 2 tablespoons oil then the corn to the other side. Cook without stirring until corn is light brown in spots and meat is fully cooked, about 3 minutes. Taste and season with salt if necessary.

Spread the greens on a large serving platter and top with the crispy meat and corn. Sprinkle generously with more suya spice. Drizzle with the peanut sauce and top with herbs. Serve immediately with lime wedges and rice.

Tip: To make about ¼ cup suya spice, combine ¼ cup toasted peanuts, 1 tablespoon ground ginger, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt in a spice grinder. Pulse to blend into a fine powder. Store in an airtight container for up to a month.