Caterers & Event Planners: Spice Up Your Next Menu with Ataré-Inspired Dishes

Create unforgettable culinary experiences with globally inspired Ataré-spiced dishes. 

• Add bold West African flavor to your event with Ataré-crusted chicken skewers. 
• Impress guests with vibrant dishes like Yassa Poulet infused with Ataré and Suya. 
• Perfect for large-scale events—Ataré is available for bulk purchase. 

Elevate your next menu—order Ataré spice blend in bulk today!  

Enjoy our Simple and Tasty Recipe Blog.

As caterers and event planners, you’re most likely seeking cutting-edge ways to enhance your menus. Here at Yaji Spice, we have a solution for you. You want to create fully immersive and memorable dining experiences for your guests. One approach is to incorporate global spices like Ataré spice blend on local foods. Spice up your next menu with global fusion dishes like Ataré-crusted chicken skewers and Yassa Poulet. We provide recipes for both in this blog post. 

Ataré-crusted chicken skewers 

Prep Time: 20 minutes  
Cook Time: 15 minutes 
Total Time: 35 minutes 
Servings: 4 -6 

Ingredients 

• 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below) 
• 1 Tablespoon melted butter or olive oil 
• 1 teaspoon kosher salt 
• 1/2 teaspoon freshly cracked black pepper 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon paprika (I prefer smoked paprika) 
• 2 Tablespoon Suya 
• 1/4 teaspoon Ataré 
• Optional: fresh lemon wedges 

Instructions 

1. Brine the chicken. Soak the (whole) chicken breasts in a mixture of lukewarm water and salt for at least 15 minutes. Then rinse the chicken off with some cold water, pat the breasts dry with paper towels, and cut the chicken into bite-sized pieces. 
2. Season the chicken. Drizzle the chicken bites with olive oil, sprinkle with Ataré and Suya and your other desired seasonings and toss well until the chicken is evenly coated. (I recommend doing this with your hands — it’s easier!) 
3. Prep the grill and skewers. Heat your grill to medium-high heat. Thread the chicken evenly onto your skewers. 
4. Grill. Cook the chicken for about 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through. 
5. Serve warm. Transfer the kabobs to a clean plate and loosely tent with aluminum foil for about 5 minutes. Then serve while they’re still nice and warm and juicy! 

Recipe adapted from Gimme Some Oven. 

Yassa Poulet 

Prep Time: 20 minutes 
Cook Time: 62 minutes 
Total Time: 82 minutes 
Servings: 4 

Ingredients 

• 4 chicken legs (thighs and drumsticks attached) 
• 1 teaspoon kosher salt 
• 1 teaspoon cayenne pepper 
• 1 teaspoon garlic granules or garlic powder 
• 2 teaspoons ground black pepper, divided 
• 2 teaspoons dried parsley, divided 
• 2 tablespoons Suya 
• 1/4 teaspoon Ataré 
• 4 large onions, thinly sliced 
• 3 cloves garlic, minced 
• 3 tablespoons Dijon mustard 
• 1 lemon, juiced 
• 2 tablespoons olive oil 
• 1 1/2 cups chicken stock 
• 2 bay leaves 
• 1/4 cup green olives 

Instructions 

1. Preheat the oven to 400°F. 
2. Score the chicken: To do this, make two slits in the chicken. One on the leg end and another on the thigh end. This allows for the flavor of seasoning to penetrate deeper into the chicken. 
3. In a small mixing bowl combine the salt, Ataré and Suya blends, cayenne pepper, garlic granules, 1 teaspoon black pepper, and 1 teaspoon dried parsley. In a large bowl, season the chicken on both sides with the spice mix. Cover with some plastic wrap, set aside and let marinade for 10 minutes. 
4. Prepare the onions: In a large mixing bowl, combine the onions, garlic, Dijon mustard, remaining 1 teaspoon dried parsley, remaining 1 teaspoon black pepper, and lemon juice. 
5. Roast the chicken: Place the chicken quarters on a sheet pan and bake at 400°F for 20 to 30 minutes until golden brown and crispy. If you insert a fork near to the joints, you should have clear juices flowing out. If you have an instant read thermometer, insert it into the thickest part of the chicken and it should read between 165°F-175°F.   
6. Make the onion mustard sauce: In a large pan over medium heat, add 2 tablespoons of olive oil and the onion mustard mixture. Cook, stirring occasionally, for about 10 minutes. The onions should be translucent and start to take on a golden-brown color.
7. Add the chicken stock, bay leaves, and olives to the onions. Reduce the heat to medium-low and simmer for 5 minutes. The onions should be golden and caramelized, and the stock should have thickened slightly.  Add the cooked chicken to onion mustard sauce: Once the chicken is done, using tongs, nestle the chicken quarters into the onion mustard sauce. Let the chicken simmer in the sauce for another 5 to 7 minutes then turn the heat off. Now you have what looks like a rich stew. 
8. Serve: Serve the Yassa Poulet with white rice or any other grain of your choosing. 

Recipe adapted from Simply Recipes. 

Every detail of your event is pivotal—especially the food you provide. So why not create an event that showcases unique, memorable dishes like Ataré-crusted chicken skewers and Yassa Poulet? You’ll be certain to surprise and delight your guests with the combination of global spices and local chicken. Ataré spice is available for bulk purchase, so it’s a perfect fit for any large event. Spice up your event with Ataré spice blend today.