Kedjenou Slow Cooked Chicken Dish From The Ivory Coast Recipes

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.

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.