Kedjenou Ivory Coast Chicken Recipes

KEDJENOU

Steps:

• Brown cut-up chicken in a little oil with chopped onion, minced garlic and minced ginger.
• While the chicken is cooking, add eggplant and diced tomatoes, bay leaf and thyme, then a few dashes of Maggi sauce.
• Add chicken stock and put the lid on to simmer over lowest heat for about 45 minutes.
• Give the pot a shake a couple times, but don't take the lid off or worry about stirring it-you really want to just leave it alone.
• About 10 minutes before the end, add okra and let it finish cooking.
• The stew is done when the chicken is falling-off-the-bone tender. Serve with rice.

CHICKEN KEDJENOU

Steps:

• Put Chicken pieces into pot.
• Diced the onion, tomatoes, eggplants.
• Chop garlic and ginger.
• Put vegetables, with garlic and ginger on top of the chicken.
• Add pepper, laurel leaf, black pepper, salt and seasoning cube.
• Do not stir and close the pot.
• Cook for 40 minutes under low heat and shake the pot every 10 minutes.
• Only open the pot at the end of the 40 minutes.

KEDJENOU

Steps:

• In a Dutch oven or a thick bottom pot, place the pieces of chicken.
• Pour the oil over the chicken. Add the tomato, onion, garlic and eggplant. Add the salt, pepper, hot peppers, bay leaves and ginger. Sprinkle with the crumbled cubes and paprika and mix well.
• Close the pot and cook the kedjenou on low heat for 45 minutes. Stir and turn the cocotte every 15 minutes during the cooking.
• Garnish with chopped parsley. Serve the kedjenou with white rice or attieke.

KEDJENOU CHICKEN

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

KEDJENOU (IVORY COAST CHICKEN)

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.

KEDJENOU - SLOW COOKED CHICKEN DISH FROM THE IVORY COAST

Steps:

• Pre-heat oven to 160 C. Combine all ingredients in a large cooking pot and stir until everything is well mixed before sealing the pot with a tight-fitting lid.To make sure it's well sealed, cover the pot with aluminium foil and then cover it with the lid. Place in the oven (or cook over low heat on top of the stove or on the embers of a wood fire) and remember to shake the cooking vessel every 5 to 10 minutes during cooking process - cooking time is about 100 minutes - the shaking is vital. Take the pot from the oven and allow to rest for 10 minutes before serving with FuFu. If you decide to use a crock-pot, cook according to the manufacturer's instructions, and skip the turning or shaking. In Cote d'Ivoire, Kedjenou is usually served with attiéké but it can be served with fufu or rice as well.