Smashed Chicken Meatballs with Suya and Charred Corn

Preparation

1. Step 1

   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. 

2. Step 2

   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. 

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.