KEDJENOU

Another easy-peasy recipe - Cote D’ Ivoire Kedjenou is a wonderful chicken stew that is cooked in a special vessel called a canari or canary.  This cylindrical vessel does not allow any steam to escape keeping in all the juices of whatever is in the pot. This technique of cooking results in a scrumptious tender piece or chicken.  The vessel is shaken or turned over the coals for a good period of time to achieve this result.  You can get close with a tight-fitting lid and some tin foil on a dutch oven or stock pot. The chicken stew went perfectly with the side dish called attieke and the cucumber and courgette salad. Enjoy!

INGREDIENTS FOR 4 SERVINGS-

  • 2 lbs. of chicken thighs and wings work well with skin on, however any chicken pieces can be used

  • 1 eggplant peeled sliced and salted

  • 1 onion chopped

  • 2 green onions chopped

  • 1 hot chili pepper seeded and chopped

  • 3-4 to matoes peeled and chopped

  • 1 red or green bell pepper

  • ginger one small piece, peeled and minced

  • 1 bay leaf

  • 1 sprig of fresh thyme

  • 2 cloves of garlic minced

  • 1 teaspoon smoked paprika

  • 1/2 cup of water or chicken stock

  • 1 tablespoon ground nut oil only necessary if using skinless chicken.

LET'S MAKE IT! -

  • Combine all ingredients into a large cooking pot.

  • Stir well until everything is combined

  • Seal the pot with some heavy duty aluminum foil

  • Put on the tight fitting lid

  • Cook on medium high heat for about 5 minutes then turn down to low.

  • Shake the pot without removing the lid every 15 minutes

  • Cook for 1 1/2 hours and then check for to see if meat is cooked, if not continue cooking until done.

  • Serve with  rice, Enjoy!

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