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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 T olive oil in a pan. Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy. | 2. Add 1 carton chopped tomatoes plus basil and oregano, and chickpeas. Stir well. Simmer for approximately 10 - 15 minutes or until chicken is cooked through. | 3. Meanwhile, pour 200g couscous into a bowl and gently pour over 240ml boiling vegetable stock, made with your stock cube. Stir well and cover, leaving to stand for 5 minutes. Fluff with a fork and stir through ½ small packet of fresh parsley, chopped. | 4. Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture. Serve with the couscous on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	500			996600.0	1789.35	21698.7	100180.95
chickpea	1	can	drained	1133.4333	188.7556	61.3793	18.1109
stock cube	1	vegetable		-	-	-	-
tomato	390		chopped	15681.8591	3389.0240000000003	766.6687	174.2429
parsley	28	g		10.08	1.7724	0.8316	0.2212
cinnamon			ground	-	-	-	-
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
couscous	500			325240.0	66976.95	11037.4	553.6

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