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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F Mix chicken ,paprika, cumin, and cinnamon in large bowl to coat. Season chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend. | 2. Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture _ stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish. | 3. Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/4	teaspoon	ground	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		cut	60.0	14.01	1.65	0.15
green olive	1	cup	imported pitted chopped	-	-	-	-
golden raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
purpose flour	2	tablespoons		-	-	-	-
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
pie crust	1	package	refrigerated	1471.12	147.964	19.596	89.176

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