Kanda Ti Ndjansa (sautéed Chicken With Eggplant And Peppers)
Kanda ti Ndjansa is a popular dish in Central African cuisine, featuring sautéed chicken with eggplant and peppers. This flavorful and aromatic dish is perfect for a hearty dinner.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 large eggplant, diced
- 2 bell peppers, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, paprika, and cayenne pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, sauté the onion and garlic until softened.
- Add the diced eggplant and sliced bell peppers to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the ground ginger and pour in the chicken broth. Return the chicken thighs to the skillet.
- Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors are well combined.
- Adjust seasoning with salt and pepper if needed.
- Serve the Kanda ti Ndjansa hot, with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Cutting board Knife Measuring spoons Measuring cup
Tools
Chef's knife Cooking thermometer Skimmer
Serving suggestions
Serve the Kanda ti Ndjansa with a side of steamed rice and a fresh green salad.
Tips & tricks
For extra heat, add more cayenne pepper or a chopped chili pepper to the dish.
Cost
$15