- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
KEDJENOU NOTES AND VARIATIONS
- Attiéké is a couscous-like side dish made from grated and fermented cassava. Instant boxed versions can be found in many Middle Eastern or African ethnic markets.
- Kedjenou can also be cooked on the stovetop. Bring the ingredients to a simmer over medium heat. Then reduce heat to low and simmer for 1 1/2 to 2 hours. You will need to shake it a little more often than the oven-baked version to keep it from sticking.
- Lower-fat Version: Remove the skin from the chicken and add 2 or 3 tablespoons of peanut oil.
- Some (mostly French) recipes call for first browning the chicken in peanut oil and sauteing the onions. While this adds flavor to the dish, it is not strictly authentic.
- You can add 1/2 cup water or chicken stock to the pot at the beginning if it looks way too dry. The tomatoes should give off enough liquid though that this shouldn’t be necessary.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com