Ivoirian Stewed Chicken and Vegetables (Kedjenou) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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Chicken and vegetables are slow cooked in a well sealed pot with little or no added liquid. The resulting dish has a full-flavored concentration of the chicken's essence and meltingly tender meat. From the Ivory Coast of Africa. I found this on the net. Ingredients:
chicken, cut into serving pieces, 2 to 3 pounds |
1 large eggplant, peeled and cubed |
2 -3 tomatoes, seeded and chopped |
2 onions, thinly sliced |
2 -3 hot chili peppers, chopped |
2 -3 garlic cloves, minced |
1 tablespoon ginger, minced |
1 teaspoon thyme |
1 bay leaf |
salt and pepper, to taste |
Directions:
1. Preheat oven to 325*. Add all the ingredients to a large dutch oven with a tight-fitting lid. Cover the pot with one or two layers of foil and place the lid on the 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 rest for 10 minutes. Serve hot with couscous, rice, or boiled yams.
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