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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so. | 2. Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat. | 3. Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent. | 4. Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler fryer chicken	1		quartered	965.6022	0.5893	83.0962	67.2295
onion	2		sliced	120.0	28.02	3.3	0.3
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green chili pepper	1	hot	minced	-	-	-	-
salt	1	tablespoon		-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
water	1 1/4	cups		0.0	0.0	0.0	0.0
peanut oil	5	tablespoons		596.7	0.0	0.0	67.5

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