Ivorian Kedjenou Recipe
Kedjenou is a traditional chicken stew from the Ivory Coast. The chicken is simmered with vegetables like tomatoes and peppers, along with herbs, hot peppers, and spices, until a rich sauce forms and the chicken becomes tender.
Ingredients
- Chicken thighs - 5
- Onion - 2
- Bell peppers (I used red, green and yellow) - 3
- Eggplant (small) - 1
- Tomatoes (medium) - 4
- Scallions - 4
- Ginger - 1 ½ tbsp
- Garlic - 1 ½ tbsp
- Bay leaves - 2
- Fresh thyme - 8 sprigs
- Smoked paprika - 1 tsp
- Hot peppers - 2
- Chicken bouillon - 1 cube
- Salt and pepper - to taste
Instructions
- Chop all vegetables except the eggplant to prevent it from browning.
- Finely dice the garlic and ginger.
- In large bowl combine the chicken, garlic, ginger, salt, pepper, paprika, thyme, whole hot peppers and bay leaves and marinate for at least two hours.
- Remove the chicken, hot peppers and bay leaves and set aside.
- Chop the eggplant and mix into remaining vegetable mixture.
- Add half of this mixture into a large Dutch oven.
- Layer on the chicken, followed by bay leaves and hot peppers.
- Add a few more sprigs of thyme and a bit more salt and pepper.
- Crumble the bouillon cube and sprinkle on top.
- Finish the layering by adding the remaining vegetables on top.
- Set stove to medium high heat, place the lid and cook for 15 minutes.
- Reduce heat to medium low and cook for an additional 45 minutes. During this time, shake the pot occasionally, but do not remove the lid.
- After the 45 minutes, check the chicken for doneness. It should be fall off the bone tender. If not, cook for several more minutes
Nutrition
Calories: 490kcalCarbohydrates: 33gProtein: 43gFat: 24gSaturated Fat: 7gCholesterol: 208mgSodium: 493mgFiber: 8gSugar: 14g
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