Peanut Chicken From Niger

1. Boil chicken for 20 minutes. Reserve three cups of the broth.

2. Sauté onions and garlic in peanut oil.

3. In bowl mix together peanut butter and tomato sauce until well blended.

4. Pour into pot after adding and mixing in 1 cup of the cooking broth.

5. Add onions, garlic, and whole tomatoes and blend.

6. Shred chicken and add to pot; blend.

7. Add cayenne (I usually use 2 teaspoons) and blend.

8. Heat through. Best reheated.

9. Use rest of broth for couscous!

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Nutrient	Quantity
Total fats	206.9744 g
Protein	275.8754 g
Carbohydrates	153.6557 g
Energy	3513.0818 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0251 g
Water	1385.6852 g
Aspartic acid	26.5171 g
Calcium, Ca	315.2475 mg
Lutein + zeaxanthin	22.68 g
Fiber, total dietary	29.4836 g
Fatty acids, total saturated 22:0	0.0091 g
Carotene, beta	1982.2039 g
Niacin	131.406 mg
Hydroxyproline	0.1633 g
Vitamin A, RAE	399.162 g
Arginine	19.4205 g
Riboflavin	1.6215 mg
Tocopherol, beta	0.499 mg
Fatty acids, total polyunsaturated 15:0	0.0136 g
Fatty acids, total saturated 20:1	2.7261 g
Glutamic acid	47.7339 g
Stigmasterol	24.9476 mg
Sodium, Na	2540.1303 mg
Fatty acids, total saturated 16:1 undifferentiated	4.7037 g
Total lipid (fat)	206.9744 g
Manganese, Mn	5.4885 mg
Proline	13.787 g
Fatty acids, total saturated 16:0	32.704 g
Sucrose	9.5027 g
Choline, total	867.4973 mg
Sugars, total	54.454 g
Serine	11.1516 g
Fatty acids, total saturated 18:0	7.1259 g
Fatty acids, total saturated 20:4 undifferentiated	0.4627 g
Vitamin B-6	6.6542 mg
Selenium, Se	226.3437 g
Ash	24.1086 g
Vitamin D	145.1497 IU
Fatty acids, total saturated 18:1 undifferentiated	83.0096 g
Pantothenic acid	13.1724 mg
Phenylalanine	11.3329 g
Beta-sitosterol	174.6329 mg
Copper, Cu	2.6308 mg
Betaine	82.1004 mg
Thiamin	1.6103 mg
Retinol	217.7246 g
Methionine	6.2506 g
Iron, Fe	19.2324 mg
Carbohydrate, by difference	153.6557 g
Phosphorus, P	2723.828 mg
Folate, total	426.379 g
Dihydrophylloquinone	1.134 g
Tocopherol, gamma	18.6426 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0907 g
Lycopene	23569.056 g
Alanine	14.2451 g
Cholesterol	625.9589 mg
Valine	12.3378 g
Fatty acids, total saturated 18:2 undifferentiated	48.4708 g
Glycine	15.7419 g
Carotene, alpha	358.3377 g
Glucose (dextrose)	9.5708 g
Fatty acids, total saturated 14:0	0.9253 g
Zinc, Zn	18.8015 mg
Isoleucine	12.2152 g
Tocopherol, delta	1.6556 mg
Fatty acids, total saturated 12:0	0.5035 g
Fatty acids, total polyunsaturated	50.7796 g
Fatty acids, total saturated 14:1	0.0227 g
Fatty acids, total polyunsaturated 17:1	0.0181 g
Leucine	19.5022 g
Vitamin A, IU	4354.4961 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0907 g
Folate, DFE	503.491 g
Tryptophan	2.9483 g
Vitamin C, total ascorbic acid	123.8309 mg
Folic acid	104.328 g
Fatty acids, total saturated 20:0	1.4651 g
Campesterol	34.0194 mg
Starch	11.181 g
Tyrosine	8.8316 g
Vitamin B-12	4.3998 g
Vitamin K (phylloquinone)	58.7404 g
Fatty acids, total saturated	43.5199 g
Histidine	7.7383 g
Fatty acids, total monounsaturated	90.934 g
Threonine	10.165 g
Folate, food	322.051 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	3.6287 g
Vitamin E (alpha-tocopherol)	21.4095 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1814 g
Fatty acids, total trans	1.0659 g
Magnesium, Mg	712.1412 mg
Lysine	18.8854 g
Potassium, K	5527.038 mg
Cystine	3.4338 g
Fluoride, F	7.0307 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Peanut butter	8 ounces	1335.8281	48.9199	113.2619
Chicken breast	2 lbs	1560.3596	0	83.9147
Onion	2.5 1/2	0	0	0
Couscous	0	0	0	0
Tomato	16 ounces	104.3261	23.1332	0.9072
Tomato Sauce	16 ounces	512.568	81.6026	8.8906
Garlic Clove	2	0	0	0
peanut oil	0	0	0	0
cayenne	1 teaspoon	0	0	0