Cote D’ Ivoire Kedjenou is a wonderful chicken stew that is cooked in a special vessel called a canari or canary. This cylindrical vessel does not allow any steam to escape keeping in all the juices of whatever is in the pot. This technique of cooking results in a scrumptious tender piece or chicken. The vessel is shaken or turned over the coals for a good period of time to achieve this result. You can get close with a tight-fitting lid and some tin foil on a dutch oven or stock pot. The chicken stew went perfectly with the side dish called attieke and the cucumber and courgette salad. Enjoy!
Cote D' Ivoire Kedjenou (Chicken Stew)
- 2 lbs. of chicken thighs and wings work well with skin on, however any chicken pieces can be used
- 1 eggplant peeled sliced and salted
- 1 onion chopped
- 2 green onions chopped
- 1 hot chili pepper seeded and chopped
- 3-4 to matoes peeled and chopped
- 1 red or green bell pepper
- ginger one small piece, peeled and minced
- 1 bay leaf
- 1 sprig of fresh thyme
- 2 cloves of garlic minced
- 1 teaspoon smoked paprika
- 1/2 cup of water or chicken stock
- 1 tablespoon ground nut oil only necessary if using skinless chicken.
- Combine all ingredients into a large cooking pot.
- Stir well until everything is combined
- Seal the pot with some heavy duty aluminum foil
- Put on the tight fitting lid
- Cook on medium high heat for about 5 minutes then turn down to low.
- Shake the pot without removing the lid every 15 minutes
- Cook for 1 1/2 hours and then check for to see if meat is cooked, if not continue cooking until done.
- Serve with Attieke or rice, Enjoy!