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    Home » Recipes » Main Dish

    Cote D' Ivoire Kedjenou (Chicken Stew)

    February 26, 2015 By Darlene at International Cuisine

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    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

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    4 from 4 votes

    Cote D' Ivoire Kedjenou (Chicken Stew)

    Course Main Dish
    Cuisine Cote D' Ivoire
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 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.

    Instructions

    • 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!

     

    More Cote D' Ivoire

    • Cote D' Ivoire Velouté d'Ignames (Cream of Yam Soup)
    • Cote D' Ivoire Cucumber and Courgette Salad
    • Cote D' Ivoire Attiéké (Fermented Cassava)
    • Cote D' Ivoire Melon Fingers
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    Filed Under: Cote D' Ivoire, Main Dish, Recipes

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