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!