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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and saute the onions until tender and translucent. | 2. Add the curry powder, cinnamon, ginger and coriander and fry for another minute. | 3. Season the chicken pieces lightly with salt and pepper and add to the onion mixture. | 4. Brown evenly. | 5. Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry). | 6. In the meantime, cook the lentils in salted water until tender. Drain. | 7. Cook the rice together with the turmeric in salted water until tender. Drain. | 8. Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish. | 9. Cover and bake for about half an hour at 325°F until the dish is heated through. | 10. Garnish with hard boiled eggs just before serving. | 11. Please note the preparation and cooking times vary accordingly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	25	ml		189.5751	0.0	0.0606	21.5285
onion	2		sliced	120.0	28.02	3.3	0.3
curry powder	15			97.5	16.749000000000002	4.287	4.203
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1	ml	ground	0.3246	0.0721	0.0074	0.003
coriander	2	ml	ground	2.1765	0.4016	0.0903	0.1298
chicken	6 -8	pieces		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
potato	3		diced	-	-	-	-
tomato	2		skinned chopped	83.72	18.564	4.368	0.728
chicken stock	250 -500	ml	heated	0.0	0.0	0.0	0.0
brown lentil	250	ml	uncooked	-	-	-	-
basmati rice	375	ml	uncooked	-	-	-	-
turmeric	5			46.8	10.071	1.452	0.4875
hard egg	4		sliced boiled	-	-	-	-

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