Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole chickens , cut into medium pieces
- Salt to taste
- Black pepper to taste
- 2 tablespoons ginger paste
- 2 tablespoon garlic purée
- 2 tablespoons fresh thyme
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 tablespoon chicken bouillon cube
- 3 medium onions , chopped
- 3 green onions , chopped
- 2 fresh red or green bell peppers , chopped
- 6 medium size tomatoes , chopped
- 2 whole habanero peppers (optional), neatly cut
- 2 eggplants , diced
Directions
Preheat the oven to 350 °F.
Trim excess fat of chicken and pat dry with a cloth or paper towel .
Season chicken with salt , garlic , ginger , thyme , smoked paprika, green onions , chicken bouillon cube, and onions. Let rest in the fridge for at least 2 hours to season well.
Combine the tomatoes , onions, green onions, and red or green pepper in a Dutch oven . Add the chicken, and cover with the lid.
Place it in the oven, and bake for about an hour or until the chicken is cooked through. Shake the pot once or twice during cooking without opening the pot.
Remove from the oven. Serve with attieke or white rice and enjoy.