Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté the diced onions and garlic in the pot on low heat just to sweat the onions. While doing so, pan fry the chicken legs in a separate pan just to get a golden brown on both sides. | 2. Add the cumin, ginger and turmeric to the onions and garlic. | 3. Place the chicken legs side by side into the pot with the onions and add a light chicken broth (unsalted) just enough but not covering the chicken. Add the sliced preserved lemon and green olives. The lemon is sour and salty so there is no need to add any salt to this dish. | 4. Let the broth reduce, add the harissa and stir. Turn the chicken over and spoon the sauce over the meat. | 5. When the chicken is cooked, garnish with chopped coriander, dried whole chilis and sliced preserved lemon. | 6. Serve this dish along with fluffy cous cous :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4		de-skinned	3880.5421	3.0827	296.8433	289.2273
white onion	2			56.0	13.075999999999999	1.54	0.14
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
gingerroot	1	piece		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
coriander	4	sprigs		2.0444	0.3262	0.1893	0.0462
green olive			pitted	-	-	-	-
lemon	1		sliced preserved	1.2808	0.4116	0.0486	0.0132
harissa	2	teaspoons		-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
ginger powder	1	teaspoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chilies	3			291.4543	72.0	0.0	0.0

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