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.

Kanda Ti Ndjansa (sautéed Chicken With Eggplant And Peppers)

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

  1. Season the chicken thighs with salt, pepper, paprika, and cayenne pepper.
  2. 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.
  3. In the same skillet, sauté the onion and garlic until softened.
  4. Add the diced eggplant and sliced bell peppers to the skillet. Cook for 5-7 minutes until the vegetables are tender.
  5. Stir in the ground ginger and pour in the chicken broth. Return the chicken thighs to the skillet.
  6. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors are well combined.
  7. Adjust seasoning with salt and pepper if needed.
  8. 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