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Cote D' Ivoire Kedjenou (Chicken Stew)
Course
Main Dish
Cuisine
Cote D' Ivoire
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
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!