Kedjenou Chicken Recipes

KEDJENOU (IVORY COAST CHICKEN)

Kedjenou (Ivory Coast Chicken) image

This traditional recipe is from the Ivory Coast, in the western part of Africa. This dish is normally served over hot cooked white rice. Feel free to use canned diced tomatoes.

Provided by Member 610488

Categories Stew

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 skinless chicken breast halves
4 skinless chicken legs
1 tablespoon olive oil
6 cups onions, coarsely chopped
5 garlic cloves, minced
1 tablespoon fresh ginger, grated peeled
1 1/2 teaspoons jalapeno peppers, finely chopped and seeded
5 cups Italian plum tomatoes, chopped seeded
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 bay leaf

Steps:

Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler.
Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer.
Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Add chicken to Dutch oven and simmer for 60 minutes. Shred meat, remove bones and serve over hot, white rice.

Nutrition Facts : Calories 232.3, Fat 5.2, SaturatedFat 1.1, Cholesterol 86.2, Sodium 395.3, Carbohydrate 17.4, Fiber 3.1, Sugar 8.1, Protein 28.9

KEDJENOU CHICKEN

Kedjenou Chicken image

Kedjenou is a magnificent chicken dish that is astoundingly easy to make. It is chicken that is basted in its own juice in a "canary," or earthenware jar, on a wood fire.

Provided by Imma

Categories Main

Time 1h10m

Number Of Ingredients 13

Ingredients

1 whole chicken (4 to 5 pounds skin on, cut into medium pieces)
2 medium onions
2 green onion
1 fresh red or green peppers
4 to matoes
1 tablespoon ginger paste
1 tablespoon garlic puree
1 fresh sprig thyme
1 bay leaf
1 teaspoon smoked paprika
1/2 Tablespoon chicken bouillon or more (optional)
1 whole habenero pepper (optional)
Salt and pepper to taste

Steps:

Pre-Heat oven to 350 degrees F
Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt , place in the Dutch oven
You may season chicken with garlic , ginger , thyme, paprika, green onions , chicken bouillon and onions. At at least 2 hours or preferably overnight in the fridge for optimal flavor.
Slice tomatoes, onion, green onions and green pepper.
Combine all the ingredients in a Dutch oven or any oven safe pot and stir until everything is fully combine
Cover it with its lid.
Place in the often and shake the pot once or twice during cooking without opening the pot.
Bake for about 1 hour until chicken is tender depending on which chicken you use and how you like your chicken.
Serve with atieke or white rice

Nutrition Facts : Calories 387 kcal, Carbohydrate 8 g, Protein 31 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 120 mg, Sodium 267 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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