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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour. | 2. Preheat grill for medium heat and lightly oil the grate. | 3. Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side. | 4. Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken. | 5. Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4		chopped	240.0	56.04	6.6	0.6
lemon	3		juiced	3.355	1.0523	0.0534	0.0366
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
dijon mustard	2	tablespoons		-	-	-	-
garlic	6	cloves	chopped	26.82	5.9508	1.1448	0.09
habanero pepper	1		chopped	-	-	-	-
bay leaf	2			-	-	-	-
chicken breast half	5		skin-on cut	-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
chicken bouillon	2	cubes		21.36	1.4408	1.3328	1.1104
beef bouillon	1	cube		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
green olive	1	cup	pitted	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.