Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cup cooking oil
- I tablespoon lemon juice
- 1 medium onion, sliced
- Garlic powder to taste
- 1 medium green pepper, sliced
- 1/4 teaspoon each salt and pepper
- 2 large ripe tomatoes, quartered
- Pinch Rosemary
- 1 cup water or vegetable stock
- 1/4 pound mushrooms
Directions
Season chicken with lemon juice, garlic, salt, pepper, and a little watts to moisten. Place in a large saucepan and add rosemary. Cook gently for 10 minutes. In a large skillet, heat oil. Brown chicken on each side in oil. Remove chicken, strain oil, and wash skillet. Return oil to skillet and lightly brown flour, then stir in sliced onions, to make gravy. Cook for 5 minutes. Stir in remaining vegetables. Add water and pour gravy over browned chicken. Cover and cook slowly for 30 minutes. Stir once or twice. Stew is ready when oil begins to form on top and sauce is slightly thickened.
Serve hot.
Serves 4 to 6
Cooking time: 1 1/2 hours
Category:Ghanan Recipes
Category:Ghanan Meat Dishes