Ivory Coast Chicken

This traditional slow-cooked dish, kedjenou, adapts easily to American kitchens. A terra-cotta pot called a canari is used in the Ivory Coast, but a Dutch oven does the job perfectly. Cover the pot with a tight lid to prevent steam from escaping. To keep the moisture in, shake the pan periodically. This dish is normally served over hot cooked white rice.

Yield: 8 servings (serving size: about 4 ounces chicken and 3/4 cup vegetable mixture)

Ingredients

• 4  chicken breast halves (about 2 pounds), skinned
• 4  chicken leg quarters (about 2 pounds), skinned
• 6  cups  coarsely chopped onion (about 3 pounds)
• 5  cups  chopped seeded plum tomato
• 1  cup  water
• 1  tablespoon  grated peeled fresh ginger
• 1 1/2  teaspoons  finely chopped seeded jalapeño pepper
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 5  garlic cloves, minced
• 1  bay leaf

Preparation

Combine all ingredients in a large Dutch oven. Cover and bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 hour or until chicken is done, gently shaking the pan every 10 minutes. Discard bay leaf.

Nutritional Information

Calories:

250 (15% from fat)

Fat:

4.1g (sat 1g,mono 1.1g,poly 1.1g)

Protein:

36.4g

Carbohydrate:

16.5g

Fiber:

3.5g

Cholesterol:

104mg

Iron:

2.1mg

Sodium:

422mg

Calcium:

51mg