Kedjenou Chicken (Chicken and Vegetable Stew)
Kedjenou is an Ivorian chicken stew cooked in its own steam, with no water or stock added to the pot. The chicken sits in ginger, garlic, thyme and smoked paprika for two hours, then bakes sealed over tomatoes, peppers and eggplant. The vegetables and meat release their juices, which concentrate into a rich, savory sauce. Serve it over rice or with attieke, the cassava couscous of Ivory Coast.
Instructions
Heat the oven to 350 °F. Trim any excess fat from the chicken pieces and pat them dry with a cloth or paper towel.
Season the chicken with the salt, black pepper, garlic, ginger, thyme, smoked paprika, green onions, bouillon cube and onions. Rub the seasoning in well, then leave the chicken in the fridge for at least 2 hours.
Put the tomatoes, bell peppers, eggplants, bay leaves and any habanero you are using into a Dutch oven, along with the onions and green onions. Add the seasoned chicken on top and cover with the lid. Do not add any liquid.
Bake for about an hour, until the chicken is cooked through. Shake the pot once or twice while it cooks, keeping the lid on so the steam stays inside.
Take the pot out of the oven and serve the chicken and its juices with attieke or white rice.
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