RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	56.4992
Energy (kCal)	265.7142
Carbohydrates (g)	3.66
Total fats (g)	1.6164
Fatty acids, total saturated 20:0 (g)	0.0020
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0583
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1484
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.4333
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0359
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1095
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0345
Proline (g)	0.0280
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1047
Adjusted Protein (g)	0.0000
Cystine (g)	0.0040
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	47.9358
Copper, Cu (mg)	0.7341
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9092
Total lipid (fat) (g)	1.6164
Vitamin K (phylloquinone) (g)	2.8094
Cholesterol (mg)	141.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0071
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.5790
Folate, total (g)	45.4427
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	296.6927
Energy (kcal)	265.7142
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0439
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0029
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0653
Sugars, total (g)	0.4475
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0125
Vitamin C, total ascorbic acid (mg)	6.9897
Lutein + zeaxanthin (g)	3.0963
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0935
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0151
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	63.3895
Fatty acids, total saturated 16:0 (g)	0.2835
Carbohydrate, by difference (g)	3.6600
Vitamin D (IU)	0.0000
Fructose (g)	0.1072
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0504
Tyrosine (g)	0.0089
Potassium, K (mg)	711.3554
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	85.5859
Serine (g)	0.0150
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0117
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0092
Histidine (g)	0.0052
Isoleucine (g)	0.0091
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	3.1868
Water (g)	241.8816
Fatty acids, total saturated 8:0 (g)	0.0010
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	6.9250
Sodium, Na (mg)	196.8060
Iron, Fe (mg)	4.2426
Energy (kJ)	1110.5357
Ash (g)	3.5878
Caffeine (mg)	0.0000
Glycine (g)	0.0121
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1340
Fatty acids, total polyunsaturated (g)	0.5372
Vitamin E (alpha-tocopherol) (mg)	1.5656
Sucrose (g)	0.0888
Vitamin B-6 (mg)	0.3710
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0148
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0010
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0502
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3518
Folate, food (g)	45.4427
Fatty acids, total saturated 20:1 (g)	0.0039
Fatty acids, total monounsaturated (g)	0.2738
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0268
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	186.7201
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	0.4182
Vitamin B-12 (g)	2.8333
Calcium, Ca (mg)	347.7145
Fatty acids, total saturated 10:0 (g)	0.0016
Galactose (g)	0.0025
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0145
Glutamic acid (g)	0.0556
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1132
Vitamin E, added (mg)	0.0000
Retinol (g)	85.0000
Leucine (g)	0.0195
Folate, DFE (g)	45.4427
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	0.7955
Tryptophan (g)	0.0020
Threonine (g)	0.0072
Fatty acids, total polyunsaturated 18:1 c (g)	0.0127
Manganese, Mn (mg)	0.7208
Protein (g)	56.4992
Cryptoxanthin, beta (g)	2.1086
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2256
Betaine (mg)	0.1434
Phosphorus, P (mg)	518.7132
Tocopherol, gamma (mg)	0.0377

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. Sprinkle salt and pepper over washed and dried chicken. Set aside. | 2. In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside. | 3. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. | 4. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender. | 5. In a blender, place chutney and remaining 2 tablespoons of rum,process to blend. | 6. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm. | 7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler chicken	2	halved		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
dark brown sugar	1/2	cup		252.1667	0.0	56.1	1.4167
dark rum	4	tablespoons	divided	252.1667	0.0	56.1	1.4167
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
lemon pepper	2	teaspoons		252.1667	0.0	56.1	1.4167
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
cinnamon	1/4	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
pepper sauce	2	drops		-	-	-	-
chutney	10	ounces		252.1667	0.0	56.1	1.4167
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132
lime	1		sliced	-	-	-	-
parsley			chopped	-	-	-	-

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

Cooking in progress....

Caribbean Reef Chicken