Kedjenou

2 Jul

kejenou

 

For our Ivory Coast meal, I went with kedjenou, a chicken and vegetable dish, cooked slowly in a tightly-sealed pot. There’s no liquid added, and you must shake the pot occasionally to keep it from sticking. Apparently “kedjenou” means to shake in Baoulé – one of the sixty(!) languages spoken in the Ivory Coast. I pretty much followed the recipe on the Whats4eats website, but all the ones I looked at were all pretty similar.

Kedjenou
(serves 4)

  • one chicken, cut into eight pieces (I used eight chicken thighs)
  • one large eggplant, peeled and cubed
  • 2-3 tomatoes, seeded and chopped
  • 2 onions, thinly sliced
  • 2 hot chilli peppers
  • 2 cloves garlic, minced
  • 1 Tb ginger, minced
  • 1 tsp thyme, dry
  • 1 bay leaf
  • salt and pepper
  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. Remove the pot from the oven and let it rest for ten minutes. Serve hot with attiéké (cassava couscous), regular couscous or rice.

Family score: 8.8 out of 10

 

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