Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 2-3 lb. chicken, cut into pieces
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup butter
- 1/2 cup onions, chopped
- 1 pint chicken stock
- 3/4 cup pure peanut butter, or 1 lb roasted peanuts, ground to a paste
- 1 to 2 egg yolks
- several sprigs of parsley, coarsely chopped
Directions
Rub the chicken pieces with salt and pepper. melt butter in a large, heavy skillet or stew pot, and add the chicken and onions. Cover and simmer over lowest heat, periodically adding stock until you have used it all. (If you don't have stock, add plain water or bouillon). After 15 minutes, remove half cup of the cooking liquid to thin the peanut butter or paste. Add to the pot and bring to a boil. Reduce heat and then whisk some of the hot stew liquid into the egg yolks. Add to the pot and stir to incorporate the egg mixture into the stew. Simmer gently until chicken is done. Be careful not to heat the stew above a simmer from this point. Garnish with parsley leaves and serve with rice or a corn porridge.
Serves 4 - 6.
Category:Ugandan Recipes
Category:Ugandan Meat Dishes