Kedjenou from Côte d Ivoire
Description
Chicken stewed in its own juices with vegetables and spicy peppers makes for a popular Ivorian dish that is a bit interactive to cook and worth the wait.
Ingredients
- 1 cube chicken bouillon (crushed)
- 1/2 tablespoon ginger paste
- 1/2 tablespoon paprika
- 1/2 chicken (divided)
- 1 onion (chopped)
- 2 tomatoes (chopped)
- 1 eggplant (chopped)
- 1 green pepper (chopped)
- 1 carrot (chopped)
- 1 bay leaf
- 1 or 2 hot peppers (scotch bonnet or habanero)
- 2 fresh thyme (sprigs)
- salt (to taste)
- black pepper (to taste)
Marinade
Stew
Instructions
- Sprinkle crushed bouillon cube, paprika, ginger and garlic paste onto chicken. Rub into all parts of the meat.
- Allow to marinate in the refrigerator for at least two hours.
- In a Dutch oven or clay pot, add chicken pieces along with onion, tomatoes, eggplant, peppers, carrots, bay leaf, thyme, salt, and pepper.
- Mix everything well in the pot.
- Cover the pot and turn the heat to low.
- Shake the pot every 10-15 minutes leaving the lid on.
- Cook for about 45-60 minutes until chicken is cooked through.
- Serve with white rice or attieke.
Marinate
Stew
Nutrition Facts
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2.87g15%
- Cholesterol 81mg27%
- Sodium 321.87mg14%
- Potassium 794.89mg23%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 7g29%
- Sugars 7.89g
- Protein 24.6g50%
- Calcium 54 mg
- Iron 1.84 mg
- Vitamin D 0.09 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
African, Around the World in One Kitchen, Chicken, Kedjenou, Côte d'Ivoire, Dinner, Global, International, Ivorian, Ivory Coast, Lunch. Recipe, Stews, Spicy