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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over. | 2. Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes. | 3. Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON. | 4. Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little. | 5. Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	kg	boneless	4400.0788	7.9001	95.8017	442.3079
brown onion	2		sliced	-	-	-	-
garlic clove	5 -6		minced	0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
ra el hanout spice mix	3 -4	teaspoons		-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
water	1	cup		0.0	0.0	0.0	0.0
date	1/2	cup	stoned	207.27	55.147	1.8008	0.2866
honey	1/4	cup		-	-	-	-
almond	1/2	cup	blanched roasted	963.56	0.0	0.0	109.0
salt pepper				-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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