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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and trim the vegetables. | 2. Fry the chicken pieces in half the olive oil until lightly browned. | 3. Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken. | 4. Season generously and simmer for 10 minutes. | 5. Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each. | 6. Mix the couscous with its own volume of water and the remaining olive oil. | 7. Stir it and leave it to swell up for about 15 minutes. | 8. To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through. | 9. To serve: stir a knob of butter into the couscous and pile in a ring around a large dish. | 10. Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately. | 11. It can have a little chili added to give it extra pungency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
chickpea	4	ounces	cooked tinned	428.6443	71.384	23.2126	6.8492
garlic	2	cloves		8.94	1.9836	0.3816	0.03
onion	1			44.0	10.274000000000001	1.21	0.11
carrot	2			104.96	24.5248	2.3808	0.6144
tomato	4		ripe	167.44	37.128	8.736	1.456
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
parsley	1	ounce	chopped	10.2058	1.7945	0.8420000000000001	0.22399999999999998
couscous	12	ounces		1279.1291	263.4121	43.4087	2.1772
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt pepper				-	-	-	-

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