Kedjenou Recipes

KEDJENOU

Kedjenou image

Kedjenou is a traditional spicy stew from Côte d'Ivoire that is typically prepared with chicken or guinea hen, and served with attieke or white rice.

Provided by Mike Benayoun

Time 50m

Number Of Ingredients 14

Ingredients

1 whole chicken (, cut)
4 large tomatoes (, peeled, deseeded and diced)
3 onions (, diced)
2 cloves garlic (, finely chopped)
1 eggplant (, cut into large dice)
3 tablespoons vegetable oil
2 cubes chicken bouillon (, crumbled)
1 (1-inch) piece fresh ginger (, grated)
3 bay leaves
1 tablespoon paprika
3 hot peppers (, deseeded and finely diced)
2 tablespoons chopped parsley ((for garnish))
Salt
Pepper

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 (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

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