4 Serves
86 Mins
Slice the onions into thin half-moons using a chefs knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
32 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
139 mg / 420 mgPhosphorus
799 mg / 1,250 mgPotassium
1202 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
263 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a large frying pan, heat the olive oil over medium heat and sauté the onions until they are soft and translucent.
Season the chicken with salt, pepper, and a generous amount of sumac, then place it in a roasting pan and roast in the oven until golden and cooked through.
Lay the bread on a serving dish, top with the onion mixture, and place the roasted chicken on top, serving immediately.
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Nigerian
