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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This traditional slow-cooked dish, kedjenou, adapts easily to American kitchens. A terra-cotta pot called a canari is used in the Ivory Coast, but a Dutch oven does the job perfectly. Cover the pot with a tight lid to prevent steam from escaping. To keep the moisture in, shake the pan periodically. This dish is normally served over hot cooked white rice. Ingredients:
4 chicken breast halves (about 2 pounds), skinned |
4 chicken leg quarters (about 2 pounds), skinned |
6 cups coarsely chopped onion (about 3 pounds) |
5 cups chopped seeded plum tomato |
1 cup water |
1 tablespoon grated peeled fresh ginger |
1 1/2 teaspoons finely chopped seeded jalapeño pepper |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
5 garlic cloves, minced |
1 bay leaf |
Directions:
1. Combine all ingredients in a large Dutch oven. Cover and bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 hour or until chicken is done, gently shaking the pan every 10 minutes. Discard bay leaf.
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