Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This traditional slow-cooked dish, kedjenou, adapts easily to American kitchens. A terra-cotta pot called a canari is used in the Ivory Coat, but a Dutch oven does the job perfectly. Cover the pot with a tight lid to prevent steam from escaping. To keep the moisture in, shake the pan periodically. This dish is normally served over hot cooked white rice.
Ingredients[]
- 4 chicken breast halves (about 2 pounds), skinned
- 4 chicken leg quarters (about 2 pounds), skinned
- 6 cup coarsely chopped onion (about 3 pounds)
- 5 cup chopped seed plum tomato
- 1 cup water
- 1 tablespoon grated peeled fresh ginger
- 1 1/2 teaspoons finely chopped seeded jalapeño pepper
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 1 bay leaf
Directions[]
- Combine all ingredients in a large Dutch oven.
- Cover and bring to a simmer over medium heat.
- Reduce heat to medium low; cook 1 hour or until chicken is done, gently shaking pan every 10 minutes.
- Discard bay leaf.
Yield: 8 servings (serving size: about 4 ounces chicken and 3/4 cup vegetable mixture)