1 ½ cups Golden Nut Sauce (half for dipping sauce)
3 large boneless, skinless chicken breasts (chopped into 1 inch cubes; about 30 pieces)
3 tbsp tomato paste
1 tsp granulated garlic
1 tsp dried ginger powder
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
10 wooden skewers
Combine the tomato paste, 3/4 cup of the Golden Nuts Sauce, dry spices, oil, garlic, and ginger in a large bowl to create a marinade.
Add the chicken into the bowl and toss the pieces to coat them thoroughly with the marinade. Place the marinated chicken in the fridge for 30 minutes.
If you’re using wooden skewers, place them in a bowl with warm water for 30 minutes to prevent the skewers from burning when you’re grilling the chichinga.
Remove the skewers from the bowl and thread each chicken piece onto the skewers (I threaded about 6 pieces of chicken onto each skewer) and set aside on a clean plate.
If you're using a grill, place the chichinga on the grill and grill each side until the chicken is cooked through and browned on each side (about 10-15 minutes).
If you don't have a grill, oil and heat a grilling pan on the stove. Place the chichinga on the grilling pan and make grill marks on each side (about 5 minutes for each side).
Transfer the grilling pan with the chichinga to a preheated oven (set on low broil). Broil the chichinga in the oven for 8 minutes. Turn each skewer and broil the chichinga on the new side for another 8 minutes.
Serve in traditional Ghanaian style with sliced red onions and tomatoes on the side. Use extra dipping sauce on the side.
You can veganize this recipe by using Tofu or tempeh.
Other meats such as lamb, beef or goat meat can also be used.