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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside. | 2. Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		cut	3120.7192	0.0	378.2965	167.8294
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
brown onion	2		cut	-	-	-	-
lemon				-	-	-	-
garlic clove	2		crushed	-	-	-	-
saffron thread	1	teaspoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
lemon	3	pieces	preserved rinsed diced cut rind	-	-	-	-
coriander	1	bunch	chopped	-	-	-	-
flat leaf parsley	1	cup	chopped	-	-	-	-
salt black pepper			ground	-	-	-	-
potato	4			-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
bread				-	-	-	-

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