Poulet Ti Ndjansa (sautéed Chicken With Eggplant And Peppers)
Poulet ti Ndjansa, also known as Sautéed Chicken with Eggplant and Peppers, is a traditional dish from Central African Cuisine that is bursting with flavor and vibrant colors. This dish is perfect for a hearty and satisfying meal.
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 ground cumin
- 1 teaspoon thyme
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, paprika, and cumin.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, garlic, and thyme. Sauté until the onions are translucent.
- Add the diced eggplant and sliced bell peppers to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
- Pour in the chicken broth and return the chicken thighs to the skillet. Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the Poulet ti Ndjansa hot, accompanied by rice or couscous.
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
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with a side of fluffy white rice or couscous.
Tips & tricks
Tips: For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper to the dish.
Cost
$15