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. Continue reading
Archive | Chicken RSS feed for this section
Chicken fessenjoon with rice
16 JunTonight’s dinner comes from Iran – chicken fessenjoon (chicken cooked in a pomegranate-walnut sauce) – served over steamed rice. While I was seeking out dried golden plums at the Persian grocers, I picked up some dried limes as well. I broke a couple up in the mortar before steeping in boiling water to make a delicious lime tea. This recipe is from the Food 52 website (with minor adjustments). Continue reading