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.

Poulet 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 ground cumin
  • 1 teaspoon thyme
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Season the chicken thighs with salt, pepper, paprika, and cumin.
  2. 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.
  3. In the same skillet, add the onion, garlic, and thyme. Sauté until the onions are translucent.
  4. Add the diced eggplant and sliced bell peppers to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
  5. 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.
  6. Adjust the seasoning with salt and pepper, if needed.
  7. 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