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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, heat a wide, deep, non-stick saucepan over medium heat, then add the olive oil. Saute onion, stirring, for about 5 minutes, until starting to soften. | 2. Add the garlic, ginger, Harissa and cook for 30 seconds. | 3. Add the basmati rice and stir to coat in the mixture. | 4. Pour in the chicken stock, then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed. | 5. Remove the lid, and add the turkey, sultanas and chickpeas, mix well, then cook a further 2 minutes to warm through. Stir in the lemon juice. | 6. Sprinkle with chopped coriander leaves, then serve with a fresh green salad if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		chopped	-	-	-	-
gingerroot	1	teaspoon	grated	1.6	0.3554	0.0364	0.015
harissa	1	tablespoon		-	-	-	-
basmati rice	1 1/2	1/2		-	-	-	-
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
turkey	250	g	shredded cooked	507.5	0.0	68.425	26.0
sultana	2	tablespoons		-	-	-	-
chick pea	400		canned rinsed drained	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
coriander leaf			chopped	-	-	-	-

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