Chicken Kedjenou Food

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.