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Kedjenou Chicken (Chicken and Vegetable Stew)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518633
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 whole chickens, cut into medium pieces
- Salt to taste
- Black pepper to taste
- 2 tablespoons ginger paste
- 2 tablespoon garlic purée
- 2 tablespoons fresh thyme
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 tablespoon chicken bouillon cube
- 3 medium onions, chopped
- 3 green onions, chopped
- 2 fresh red or green bell peppers, chopped
- 6 medium size tomatoes, chopped
- 2 whole habanero peppers (optional), neatly cut
- 2 eggplants, diced
Directions
- Preheat the oven to 350 °F.
- Trim excess fat of chicken and pat dry with a cloth or paper towel.
- Season chicken with salt, garlic, ginger, thyme, smoked paprika, green onions, chicken bouillon cube, and onions. Let rest in the fridge for at least 2 hours to season well.
- Combine the tomatoes, onions, green onions, and red or green pepper in a Dutch oven. Add the chicken, and cover with the lid.
- Place it in the oven, and bake for about an hour or until the chicken is cooked through. Shake the pot once or twice during cooking without opening the pot.
- Remove from the oven. Serve with attieke or white rice and enjoy.
Notes
Ensure you shake the pot frequently while braising the chicken so that it does not stick to the bottom of the pot. The shaking of the pot is to be done within 5–10 minutes while cooking.
Make sure your Dutch oven is both wide and deep.
The vegetables will create a lot of liquid that helps the chicken to stay moist and tender; this is the main reason why no added liquid is required.