Ivorian Kedjenou
Ivory Coast chicken slow-cooked with tomato, peppers, onion, ginger, and thyme in its own juices.
Equipment
- Large Dutch oven with tight lid
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
Chicken and Vegetables
- 4 lb bone-in chicken thighs and drumsticks skin mostly removed
- 2 large yellow onions thickly sliced
- 4 medium ripe tomatoes chopped
- 2 large red bell peppers sliced
- 1 large yellow bell pepper sliced
- 6 cloves garlic minced
- 2 tbsp fresh ginger finely grated
- 2 tbsp tomato paste
- 2 tbsp neutral oil
Seasoning and Serve
- 1 tbsp fresh thyme leaves
- 2 whole bay leaves
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 1/2 tsp fine salt
- 1 whole Scotch bonnet chile left whole
- 3 cups cooked attieke for serving
Instructions
Build the Pot:
- Pat the chicken dry and season it with the salt, pepper, paprika, and thyme.
- Heat the oil in a Dutch oven. Brown the chicken lightly in two batches, then return all pieces to the pot.
- Add the onions, tomatoes, peppers, garlic, ginger, tomato paste, bay leaves, and whole Scotch bonnet. Toss gently; do not add water.
Cook Kedjenou:
- Cover tightly and cook over the lowest heat for 60 to 75 minutes, shaking the closed pot carefully every 15 minutes so the natural juices circulate.
- Remove the chile and bay leaves. Uncover for 5 to 10 minutes if the juices need reducing, then taste for salt.
Serve:
- Rest the stew for 10 minutes so the sauce settles.
- Serve the chicken and softened vegetables with warm attieke.
Notes
- A tight lid is essential because kedjenou cooks in moisture released by the chicken and vegetables.
- For less heat, keep the Scotch bonnet whole and remove it before serving.
Nutrition
Calories: 520kcalCarbohydrates: 39gProtein: 43gFat: 21gSaturated Fat: 5gCholesterol: 150mgSodium: 760mgFiber: 6gSugar: 9g