Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken - (3 lbs) cut into pieces
- 1/2 cup peanut oil
- 1 lrg Spanish onion diced
- 2 plum tomatoes peeled, chopped
- 4 cup chicken stock
- 2 tbl tomato paste
- Salt to taste
- Freshly-ground white pepper to taste
- 3/4 cup natural peanut butter
- 1 sm head green cabbage chopped 1" pieces
- 2 lrg sweet potatoes peeled, and cut into 1" pieces
- 4 carrots peeled, and chopped into large dice
- 4 turnips peeled, and chopped into large dice
- 1/2 tsp cayenne pepper
- Chopped roasted peanuts for garnish
Directions
Season chicken and brown in oil in a large heavy pot. Add onions and tomatoes.
In separate pot heat chicken stock and whisk in tomato paste. Thin peanut butter slightly with hot liquid and add all liquids to pot with chicken. Reduce heat and simmer 30 minutes.
Add vegetables and cook until chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne and ground white pepper. Garnish with peanuts.
Category:Senegalese Recipes
Category:Senegalese Meat Dishes