Bowl of Chicken Kedjenou Stew
(click to enlarge)

Kedjenou Chicken


Africa, Côte d'Ivoire   -   Kedjenou
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
2-1/4 hrs
Yes		 An important factor in this delicious dish is very slow cooking in a sealed container, shaking it now and then so the ingredients don't stick. It is traditionally cooked in a clay pot set in embers from the kitchen fire.
Most North American kitchens lack hot ashes except after a serious fire, so we have provided several cooking methods you can chose from that don't require ashes. The stovetop method is the trickiest.

2-1/2
2
14
10
2
8
3/4
3
1
2
1
1
1
1/2
1-1/2
#
#
oz
oz

oz
in
cl
lrg

t

T
t
T

Chicken (1)
Tomatoes (2)
Bell Pepper (3)
Onion
Scallions
Eggplant (4)
Ginger
Garlic
Thyme Sprig
Bay Leaf
Paprika, smoked  
Chili Habanero
Salt
Pepper
Olive Oil ExtV (5)  
Prep   -   (45 min)
  1. Cut CHICKEN into large bite-sized pieces if boneless. or as noted in Note-1.
  2. Scald TOMATOES 1 minute in boiling water (a little more if plum tomatoes), quench in cold water, skin and cut into 3/4 inch pieces.
  3. Blast BELL PEPPERS black with your Map Gas or Propane Torch and brush the skins off under running water. Cut into about 1 inch squares.
  4. Quarter ONION lengthwise and slice medium crosswise.
  5. Cut SCALLIONS into 1 inch lengths crosswise.
  6. Quarter EGGPLANTS lengthwise if thin, and crosswise about 1 inch, or, if other shape to similar sizes. Large Globe eggplants need to be skinned. If you need to hold the pieces, keep them in cold water until needed.
  7. Slice GINGER very thin crosswise and chop fine. Crush GARLIC and chop fine. Mix.
  8. Split HABANERO open.
  9. Mix all ingredients well.
Run   -   (as given below)
  • Oven Method   -   (2-1/4 hrs)
    1. Preheat oven to 325°F
    2. Place Ingredient mix in a heavy Dutch Oven with a tight fitting lid (if not really tight place a Banana leaf or sheet of Aluminum Foil over the top before placing the lid over).
    3. Place in the oven. Shake it every 10 minutes or so to prevent sticking, and let cook for about 2 hours.
  • Slow Cooker Method   -   (1-1/2 hrs)
    1. I'm a control freak and don't have patience for slow cookers, so this is my method.
    2. Place Ingredient mix in a heavy bottomed pot and bring up almost to a boil (some bubbling).
    3. Pour into the slow cooker and turn to "High". As soon as you see some bubbling, turn to "Low". Let cook until your chicken is done. Shaking is not needed.
  • Stove Top Method   -   (1 hrs)
    1. Place Ingredient mix in a heavy bottomed pot with a tight fitting lid (see Oven method). Bring up almost to a boil (some bubbling).
    2. Turn down to a bare simmer, just a few bubbles now and then. Let cook until your chicken is done. Shake it every 5 minutes or so to prevent sticking.
  1. Serve with plenty of steamed long grain rice.
NOTES:

  1. Chicken:

      Weight is Thigh and Leg meat without bones, fat or skin. In Africa 4 or 5 pounds of whole chicken would cut into pieces, with excess fat removed. I prefer the cut chicken meat for buffet service, and to prevent fights at the table.

  2. Tomatoes:

      These should be very ripe and flavorful. If your tomatoes don't measure up, use a 28 oz can of whole tomatoes, chopped coarse and include juice. Another trick I use when the tomatoes aren't quite tasty enough or red enough is to add an 8 ounce can of a simple Tomato Sauce. My favorite is Faraon brand Spanish Style.

  3. Bell Peppers:

      This can be Red, Green, or a combination of the two".

  4. Eggplant:

      Select a long thin type of eggplant or another variety that doesn't need to be skinned, such as purple Indian eggplants.

  5. Olive Oil:

      This is used only if skinless Chicken is used. Omit for skin-on Chicken.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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