Kedjenou Chicken Recipe

Ingrédients:

1 poulet
1 grosse aubergine africaine
3 grosses tomates
1 gros oignon
sel
poivre
piment
thym
laurier
gingembre
1 gousse d’ail
un cube bouillon

Préparations:

Nettoyez et découpez le poulet. Coupez les tomates et l’oignon en rondelles, l’aubergine en morceaux. Hachez l’ail. Mettez-le tout dans un pot rond en terre cuite ou à défaut dans une cocotte. Salez, poivrez, et pimentez à votre goût. On peut ajouter aussi du thym, du laurier, du gingembre. Bien mélanger le tout. Ajouter un peu d’eau. Fermer le pot avec de larges feuilles de bananes ficelées (à défaut, du papier aluminium) autour du col. Faire cuire à feu doux pendant 25 mn, en remuant toutes les 5 mn sans ouvrir.

Servir avec de l’attiéké, du riz ou de l’igname bouilli.

Kedjenou recipe

INGREDIENTS

  • 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

METHOD

  1. 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.
  2. 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.
  3. 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.

Source: www.whats4eats.com

Kedjenou, Ivory Coast. Olympic Food Challenge

Ingredients
4 whole chicken legs (leg and thigh)
1 Aubergine, peeled and diced

2 Tomatoes, seeded and chopped
2 Onions, thinly sliced
2 Hot chili peppers, chopped
2 cloves of Garlic, minced
thumb sized piece of fresh Ginger, grated.
1 teaspoon of fresh thyme
1 Bay Leaf

Salt and pepper

Method

Preheat oven to 190C/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 tinfoil 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 with rice

Verdict
It really is that simple and holy mackerel does it pay for itself over and over. The vegetables break down and form a beautiful sauce. The chicken….well the chicken…..it melts. I picked up a leg and the meat fell off leaving the bone clean. Soft, juicy, tender, epic. Word of warning though pick your chillis carefully, I picked up some random red chillis which I suspect were Scotch Bonnets judging from the heat…..ouch.

Source: exploitsofafoodnut.blogspot.sn

COTE D’ IVOIRE KEDJENOU (CHICKEN STEW)

INGREDIENTS
  • 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 tomatoes, 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
  • ½ cup of water or chicken stock
  • 1 tablespoon ground nut oil only necessary if using skinless chicken.
INSTRUCTIONS
  1. Combine all ingredients into a large cooking pot.
  2. Stir well until everything is combined
  3. Seal the pot with some heavy duty aluminum foil
  4. Put on the tight fitting lid
  5. Cook on medium high heat for about 5 minutes then turn down to low.
  6. Shake the pot without removing the lid every 15 minutes
  7. Cook for 1½ hours and then check for to see if meat is cooked, if not continue cooking until done.
  8. Serve with Attieke or rice, Enjoy!
 Source: www.internationalcuisine.com