Name: Kedjenou
Prep time: 30 min
Cook time: 90 min
Total time: 150 min
Ingredients: 2 pounds chicken pieces ((such as thighs or drumsticks)); 2 onions (finely chopped); 4 cloves garlic (minced); 1- inch piece ginger (grated); 2 tomatoes (diced); 1 eggplant (diced); 1 green bell pepper (diced); 1 red bell pepper (or yellow bell pepper, diced); 2 hot peppers ((such as Scotch bonnet or habanero), finely chopped (adjust for spice preference)); 2 tablespoons vegetable oil; 2 tablespoons tomato paste; 1 cup chicken broth; 1 teaspoon thyme; 1 teaspoon curry powder; Salt and pepper (to taste)

Kedjenou

Kedjenou is a delicious and popular traditional dish from Côte d'Ivoire, also known as Ivory Coast. It is a flavorful one-pot chicken dish that is slow-cooked with various vegetables and spices. The word "kedjenou" actually means "shaken up" in the local language, and it refers to the cooking method used for this dish.

In preparing kedjenou, chicken pieces are typically marinated with spices like garlic, ginger, onions, and hot peppers. Then, it is slow-cooked in a tightly sealed pot along with vegetables such as eggplant, tomatoes, and bell peppers. The dish is cooked over low heat, allowing the flavors to blend together and create a rich, aromatic sauce. It is often served with rice, attiéké (cassava couscous), or fufu (a dough-like staple made from yam, plantain, or cassava).

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Prep Time 30

Cook Time 1 30

Marinating Time 30

Total Time 2 30

Course Dinner

Cuisine African, Ivory Coast

Servings servings

Calories 286 kcal

Ingredients

2 pounds chicken pieces (such as thighs or drumsticks)
2 onions finely chopped
4 cloves garlic minced
1- inch piece ginger grated
2 tomatoes diced
1 eggplant diced
1 green bell pepper diced
1 red bell pepper or yellow bell pepper, diced
2 hot peppers (such as Scotch bonnet or habanero), finely chopped (adjust for spice preference)
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 cup chicken broth
1 teaspoon thyme
1 teaspoon curry powder
Salt and pepper to taste

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Instructions

Season the chicken pieces with salt, pepper, and half of the minced garlic. Let it marinate for about 30 minutes.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.
Add the remaining minced garlic and grated ginger to the pot. Stir and cook for another minute.
Add the marinated chicken pieces to the pot and brown them on all sides.
Stir in the tomato paste, diced tomatoes, and hot peppers. Cook for a few minutes until the tomatoes break down and release their juices.
Add the diced eggplant, green bell pepper, and red or yellow bell pepper to the pot. Stir everything together.
Pour in the chicken broth and sprinkle in the thyme and curry powder. Season with salt and pepper to taste.
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for about 1 to 1.5 hours, or until the chicken is tender and the flavors have melded together.
Give it a gentle stir occasionally, making sure the ingredients are well distributed.
Serve the Kedjenou hot with rice, attiéké, or fufu.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 286kcal (14%)Carbohydrates: 14g (5%)Protein: 22g (44%)Fat: 16g (25%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 78mg (26%)Sodium: 353mg (15%)Potassium: 678mg (19%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 1300IU (26%)Vitamin C: 55mg (67%)Calcium: 44mg (4%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken

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Kedjenou