Kedjenou (Ivory Coast Chicken)

Submitted by Member 610488

"This traditional recipe is from the Ivory Coast, in the western part of Africa. This dish is normally served over hot cooked white rice. Feel free to use canned diced tomatoes."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 8

ingredients

• 4 skinless chicken breast halves
• 4 skinless chicken legs
• 1 tablespoon olive oil
• 6 cups onions, coarsely chopped
• 5 garlic cloves, minced
• 1 tablespoon fresh ginger, grated peeled
• 1 1⁄2 teaspoons jalapeno peppers, finely chopped and seeded
• 5 cups Italian plum tomatoes, chopped seeded
• 1 cup water
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper, freshly ground
• 1 bay leaf

directions

1. Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler.
2. Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer.
3. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Add chicken to Dutch oven and simmer for 60 minutes. Shred meat, remove bones and serve over hot, white rice.

Reviews

[ClarkeCC]

This was pretty tasty and the house smelled great while it was cooking. The result was a bit milder and a bit soupier than I expected, but the ginger gave it an interesting flavor. Next time I'll probably reduce the liquid by at least half. I noticed that most other Kedjenou recipes (like on www.congocookbook.com) called for either eggplant or okra, so I added some okra, which seemed to make it a more complete meal.

 

[LizzieRose]

I liked this recipe. It had a good flavor with a little spiciness but not a lot. I ended up just using 4 chicken breasts and added and extra cup of broth( I always use broth instead of water). I think it would be better with some dark meat as the recipe indicated.