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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight. | 2. Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside. | 3. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown. | 4. Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes. | 5. Adjust seasoning and serve with rice, fufu or couscous. | 6. VARATIONS: | 7. Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer. | 8. Half of the lemon juice can be replaced with vinegar. Cider vinegar works well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2 -3		cut	-	-	-	-
onion	4 -6		sliced	0.0	0.0	0.0	0.0
hot chili pepper	1 -3		minced	-	-	-	-
lemon	4 -5			0.0	0.0	0.0	0.0
dijon mustard	2	tablespoons		-	-	-	-
peanut oil vegetable	1/4	cup		-	-	-	-
salt pepper				-	-	-	-

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