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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the olive oil in the base of the tagine and lightly colour the onion and then add the chicken and seal well turning frequently. | 2. Add the garlic, cinnamon and stock made with 1/2 pint of boiling water and the stock cube. Mix well then add the carrots and mushrooms before seasoning well with salt and pepper. Cover and cook for 2 1/2 hours. | 3. Remove the tagine lid and check to see how everything is cooking. If the chicken is cooked until very tender and the carrots are soft then add the olives, replace lid and cook for a further 10-15 minutes. | 4. If the sauce is a little thin, mix together 2 tbsp cornflour with 6 tbsp water and slowly add a little at a time to the tagine over a high heat and stirring CONTINUOUSLY until the sauce is thicken to a custard consistency. | 5. Serve with fresh baked bread or as we do in our house with plenty of mashed potato! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		skinless cut	7972.8	14.3148	173.5896	801.4476
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		peeled sliced	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
water	1/2			0.0	0.0	0.0	0.0
chicken stock cube	1			-	-	-	-
cinnamon	1	pinch		-	-	-	-
salt pepper			ground	-	-	-	-
green olive	2	cups	pitted	-	-	-	-
carrot	1	cup	peeled chopped	52.48	12.2624	1.1904	0.3072
mushroom	1	cup	chopped	-	-	-	-

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