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





