4 Serves
35 Mins
In a heavy skillet, heat the butter over medium-high heat and brown the chicken on all sides until golden, then transfer the chicken to a plate.
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NigerianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
622 mg / 1,250 mgPotassium
911 mg / 4,700 mgSodium
95 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
198 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In the same skillet, sauté the onions until they are golden and soft.
Stir in the cinnamon and cook for 1 minute, then add the walnuts and stir for another minute.
Add the remaining ingredients, bring the mixture to a boil, and let it simmer for 3 minutes.
Return the chicken and any accumulated juices from the plate to the skillet, cover, and simmer for 15 to 20 minutes until the chicken is cooked through.
21
g36
g17
g
