Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Coriander | 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
- 2-4 cloves garlic, minced
- 3-4 tbsp olive oil for pan-frying chicken and mixing marinade
- 1-2 chickens (or chicken breasts), cut into serving sized pieces
- ¼ tsp black pepper
- ¼ tsp ground ginger
- A pinch of saffron
- 1 tsp cumin (optional)
- 1 tsp turmeric (optional)
- 1 cinnamon stick
- 1 tsp coriander (optional)
- 2 onions, finely chopped
- 2 cups chicken broth or stock
- 1 cup green olives
- 2 preserved lemons, cut into slices (see below)
- salt, to taste
Directions
Mix the minced garlic with some black pepper and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.
Heat the oil in a large dutch oven and fry the chicken until all sides begin to brown. Add the spices - black pepper, ginger, and saffron to the chicken. Add onions and stir-fry over high heat for a few minutes.
Add chicken broth and bring it to broil. Reduce heat. Cover and simmer over low heat for 30-45 minutes.
Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. Heat the sauce to boil, stirring continuously, until thickened.
Serve chicken, covered with sauce, over boiled rice.
Category:Congolese Recipes
Category:Congolese Meat Dishes