Chicken kedjenou is a simple to make and yet delicious stew from Ivory Coast. Once the chopping and seasoning is done, the dish can be left alone and is ready after 45 minutes, enough time to get a shower or catch up on some Netflix, just what you need after a long day at work. It is advisory to serve the dish with rice, so keep that in mind as well.
This is what you will need:
- 1 whole chicken, cleanly cut
- 5 tomatoes
- 1 purple eggplant
- 1 fresh red or green bell pepper
- 1 sprig of parsley optional
- 1 peppers
- salt pepper
- 2 bay leaves
- 1 tbsp. 1/2 tsp garlic powder or 3 cloves finely chopped garlic
- 1 tbsp. teaspoon ginger ginger
- 3 onions
- 2 green onions or chives
Source: www.kelianfood.com
This is what you will do:
- Clean and cut your chicken into pieces.
- Clean all the vegetables and chop them into your preferred size.
- Use a pot or casserole and place your chicken in first, then add the vegetables.
- Add salt, pepper, and the chili.
- Put the lid on and cook on low heat for 20 minutes.
- Now start stirring the pot every 10 minutes so that nothing sticks.
- Serve with rice and enjoy!
Traditionally, the dish is cooked in so called canaries, pots that can be fully closed. Banana leaves are then put on top of the ingredients, meaning you can add nothing afterwards. To make sure that nothing sticks to the floor, the pots are shaken once in a while, which is where the meaning of the word kedjenou comes from, it means “to shake inside”.
