West African Peanut Chicken

1. Preheat oven to 350 degrees.

2. Remove chicken skins; wash and pat dry.

3. Brown chicken in oil, a few pieces at a time, and remove from heat.

4. Brown onion and garlic; remove from heat.

5. Place chicken, onion, and garlic in casserole dish.

6. In a medium bowl, blend chicken broth, peanut butter, and tomato paste. Add seasonings and chopped peanuts; pour over chicken.

7. Bake covered, 45 minutes to 1 hour or until chicken is tender.

8. Serve over hot cooked rice. Serves 4.

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Nutrient	Quantity
Total fats	196.5552 g
Protein	346.8006 g
Carbohydrates	84.3003 g
Energy	3483.9894 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2603 g
Water	1731.1379 g
Aspartic acid	30.5063 g
Calcium, Ca	349.7757 mg
Lutein + zeaxanthin	8.8 g
Fiber, total dietary	21.03 g
Carotene, beta	1533.9 g
Niacin	169.2174 mg
Vitamin A, RAE	455.7869 g
Arginine	21.4656 g
Riboflavin	1.8512 mg
Tocopherol, beta	0.2838 mg
Fatty acids, total saturated 20:1	2.432 g
Glutamic acid	52.4919 g
Stigmasterol	14.19 mg
Sodium, Na	4723.1706 mg
Fatty acids, total saturated 16:1 undifferentiated	7.1097 g
Total lipid (fat)	196.5552 g
Manganese, Mn	4.3721 mg
Fructose	12.783 g
Proline	14.9275 g
Fatty acids, total saturated 16:0	35.7251 g
Sucrose	8.0931 g
Choline, total	1118.4055 mg
Sugars, total	42.6469 g
Serine	12.0652 g
Fatty acids, total saturated 18:0	8.5664 g
Fatty acids, total saturated 20:4 undifferentiated	0.6804 g
Vitamin B-6	8.4833 mg
Selenium, Se	258.1693 g
Ash	32.7412 g
Vitamin D	217.7246 IU
Fatty acids, total saturated 18:1 undifferentiated	74.0493 g
Pantothenic acid	13.0965 mg
Phenylalanine	12.9086 g
Beta-sitosterol	99.33 mg
Copper, Cu	2.4866 mg
Betaine	121.9385 mg
Thiamin	1.2274 mg
Retinol	326.5869 g
Methionine	8.0495 g
Iron, Fe	20.1152 mg
Carbohydrate, by difference	84.3003 g
Phosphorus, P	3286.565 mg
Folate, total	255.4711 g
Dihydrophylloquinone	0.645 g
Tocopherol, gamma	11.9947 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1361 g
Lycopene	48898.8 g
Alanine	17.5896 g
Cholesterol	875.9384 mg
Valine	15.0716 g
Fatty acids, total saturated 18:2 undifferentiated	42.8442 g
Glycine	18.7548 g
Carotene, alpha	49.3 g
Glucose (dextrose)	19.5528 g
Fatty acids, total saturated 14:0	1.214 g
Zinc, Zn	16.9383 mg
Isoleucine	15.4315 g
Maltose	0.476 g
Tocopherol, delta	0.9417 mg
Fatty acids, total saturated 12:0	0.3657 g
Fatty acids, total polyunsaturated	46.0618 g
Leucine	23.1073 g
Tocotrienol, alpha	0.088 mg
Vitamin A, IU	3726.3463 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1361 g
Folate, DFE	255.4711 g
Tryptophan	3.6026 g
Vitamin C, total ascorbic acid	53.51 mg
Phytosterols	33 mg
Fatty acids, total saturated 20:0	0.8256 g
Campesterol	19.35 mg
Starch	6.7337 g
Tyrosine	10.5059 g
Vitamin B-12	5.6346 g
Vitamin K (phylloquinone)	20.905 g
Fatty acids, total saturated	47.8345 g
Histidine	9.3659 g
Fatty acids, total monounsaturated	84.3217 g
Threonine	12.7657 g
Folate, food	255.4711 g
Vitamin D (D2 + D3)	5.4431 g
Vitamin E (alpha-tocopherol)	19.2055 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2722 g
Fatty acids, total trans	1.4288 g
Magnesium, Mg	650.0747 mg
Lysine	24.6526 g
Potassium, K	6856.5632 mg
Cystine	4.107 g
Fluoride, F	6.419 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Peanut butter	0.5 cup	759.81	27.8253	64.4226
Chicken breast	3 lbs	2340.5394	0	125.872
Onion	2	88	20.548	0.22
black pepper	0	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
Garlic Clove	2	0	0	0
Cooking Oil	0.5 cup	0	0	0
chicken broth	2 cups	156.24	3.78	5.2416
peanut	0	0	0	0
red cayenne pepper	0	0	0	0