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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a deep skillet over medium/high heat. | 2. Add the chicken skin side down. | 3. Season with salt and pepper and turn and rotate them as necessary until well browned, about 10-15 minutes. | 4. Put the meat on a plate and set aside. | 5. Leave only 2 tablespoons of fat in pan. | 6. Add onion and ginger to pan and cook stirring occasionally until softened, about 3 minutes. | 7. Stir in the cayenne and tomatoes and cook for about 5 more minutes. | 8. Return the chicken to the pan and add 3 1/2 cups of the stock. | 9. Bring to a boil and then lower heat to a simmer for 20-30 minutes, until chicken is cooked through and tender. | 10. Whisk together the remaining chicken stock and the peanut butter and stir the mixture into the stew. | 11. Cook for another 20 minutes or so, then adjust seasonings to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn oil	2	tablespoons		244.8	0.0	0.0	27.2
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
salt pepper				-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger	1	inch	peeled minced	-	-	-	-
cayenne	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
tomato	1 1/2	cups	chopped canned	62.1	13.77	3.24	0.54
chicken stock	1	quart		-	-	-	-
chunky peanut butter	3/4	cup		1147.455	34.2302	50.4261	99.5944

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