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Igisafuliya
Chicken and plantain pot
Igisafuliya: Rwandan one-pot chicken with green plantains, spinach and tomato
Igisafuliya simply means saucepan in Kinyarwanda, and the dish is named for the single pot that carries everything to the table at a Rwandan family gathering: bone-in chicken, green plantain, tomato, onion and a big handful of greens, all simmered together. The plantain thickens the broth as it softens, so you end up with tender chicken in a light, savoury, slightly peppery stew with soft green leaves through it. It needs nothing more than a chilli oil (akabanga, if you have it) at the table. The most common mistake is adding the spinach too early, so it goes grey and stringy. Chef's tip: brown the chicken skin well before anything else goes in; it is where most of the flavour of this plain-sounding pot comes from.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ⅝ lb bone-in chicken thighs and drumsticksabout 8 pieces
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 2 onionschopped
- 3 garlic clovescrushed
- 1 tbsp fresh gingergrated
- 4 tomatoeschopped
- 3 green plantainspeeled, in 4 cm chunks
- 3 cups water
- 7 oz spinachroughly chopped
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Method
0/9 doneStep 1: Season 2 ⅝ lb bone-in chicken thighs and drumsticks with ¾ tsp salt and ½ tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a large heavy pot over a medium-high heat and brown the chicken, skin side down first, until the skin is deep golden and crisp. Work in batches and lift onto a plate.
10 minStep 3: Lower the heat to medium, add 2 onions to the fat and fry until soft and golden.
6 minStep 4: Stir in 3 garlic cloves and 1 tbsp fresh ginger for 1 minute, then add 4 tomatoes and cook until they break down into a thick sauce.
6 minStep 5: Return the chicken with 3 cups water and the rest of ¾ tsp salt. Bring to the boil, then cover and simmer over a low heat.
15 minStep 6: Add 3 green plantains, pushing them under the liquid, cover again and simmer until they are soft enough to crush with a spoon and the broth has thickened slightly.
20 minStep 7: Check the chicken: the thickest piece should read 165°F on a thermometer next to the bone, or the juices run clear with no pink at the bone. Simmer a few minutes longer if not.
Step 8: Stir in 7 oz spinach and cook just until wilted and bright green.
2 minStep 9: Taste for salt and serve straight from the pot.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 40 g
- Carbs
- 58 g
- Fat
- 25 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does igisafuliya take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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