Kedjenou Chicken (Chicken and Vegetable Stew)
Kedjenou chicken is a popular and delicious dish eaten in Ivory Coast. It usually does not need any added liquid and this helps to bring out its concentrated flavours.
Source and licence
"Kedjenou Chicken (Chicken and Vegetable Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kedjenou_Chicken_(Chicken_and_Vegetable_Stew), revision 4518633), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kedjenou_Chicken_(Chicken_and_Vegetable_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518633
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Côte d'Ivoire. Associated with Côte d'Ivoire by curated dish list: kedjenou (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
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
Method
- 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.