RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.778
Energy (kCal)	40.406
Carbohydrates (g)	8.0067
Total fats (g)	0.3361
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0111
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0394
Tocopherol, beta (mg)	0.0080
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0089
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0291
Proline (g)	0.0599
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7991
Adjusted Protein (g)	0.0000
Cystine (g)	0.0090
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4520
Copper, Cu (mg)	0.0488
Maltose (g)	0.0154
Zinc, Zn (mg)	0.1679
Total lipid (fat) (g)	0.3361
Vitamin K (phylloquinone) (g)	2.9114
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0104
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.0250
Folate, total (g)	2.5058
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1246.4670
Energy (kcal)	40.4060
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0017
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0069
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.8573
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0908
Vitamin C, total ascorbic acid (mg)	5.7158
Lutein + zeaxanthin (g)	457.8682
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0246
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.9628
Fatty acids, total saturated 16:0 (g)	0.0394
Carbohydrate, by difference (g)	8.0067
Vitamin D (IU)	0.0000
Fructose (g)	2.8377
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1109
Tyrosine (g)	0.0136
Potassium, K (mg)	154.1125
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	62.3290
Serine (g)	0.0234
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0231
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0011
Fatty acids, total saturated 14:0 (g)	0.0042
Histidine (g)	0.0110
Isoleucine (g)	0.0200
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4395
Water (g)	31.5156
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	667.9685
Sodium, Na (mg)	12.4502
Iron, Fe (mg)	0.9127
Energy (kJ)	169.2955
Ash (g)	0.4776
Caffeine (mg)	0.0000
Glycine (g)	0.0254
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1837
Fatty acids, total polyunsaturated (g)	0.1949
Vitamin E (alpha-tocopherol) (mg)	0.9274
Sucrose (g)	0.0351
Vitamin B-6 (mg)	0.0769
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0261
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1582.0200
Starch (g)	0.0121
Pantothenic acid (mg)	0.0718
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0132
Folate, food (g)	2.5058
Fatty acids, total saturated 20:1 (g)	0.0006
Fatty acids, total monounsaturated (g)	0.0435
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.6426
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0560
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	16.3245
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0246
Glutamic acid (g)	0.1762
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	16.4050
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0313
Folate, DFE (g)	2.5058
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.0751
Tryptophan (g)	0.0041
Threonine (g)	0.0209
Fatty acids, total polyunsaturated 18:1 c (g)	0.0369
Manganese, Mn (mg)	0.1009
Protein (g)	0.7780
Cryptoxanthin, beta (g)	143.5280
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0412
Betaine (mg)	0.1853
Phosphorus, P (mg)	19.2108
Tocopherol, gamma (mg)	0.1100

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut the chicken thighs into chunks - about 1.5in and then set aside. | 2. Make the marinade. Strip the leaves from the tarragon and place them in a mortar with the roughly chopped chili. Add the garlic, a generous pinch of salt, a grinding of pepper and pound everything to a paste with a pestle (alternatively use a food processor). | 3. Stir in 1 teaspoon of smoked pimenton (this adds a lovely smoky flavour to the marinade). Add the tomato paste, balsamic vinegar and olive oil. Stir thoroughly and pour over the chicken. Leave the chicken to marinate until ready to cook. | 4. Preheat the grill. Thread the chicken pieces onto skewers and cook the chicken for 4-5 minutes on each side, until golden and cooked through. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8	boneless	skinless boneless	-	-	-	-
tarragon	1	sprig		-	-	-	-
red chili pepper	1		deseeded chopped	1.25	0.2753	0.0584	0.0138
garlic clove	2			-	-	-	-
salt black pepper			ground	-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
extra virgin olive oil	4	tablespoons		-	-	-	-

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

Cooking in progress....

Smoky Chicken Skewers