Kedjenou Chicken

Print Friendly

Kedjenou Chicken

Preparation: 30 minutes
Cooking time: 40 minutes
Servings: 6

TODAY a delicious exotic menu. We visit the African continent, specifically the Ivory Coast, Country Located in western Africa.
The original chicken “Kedjenou” is cooked in a “canari” but outside the continent a pressure cooker will work just fine.
In the Baule language kedjenou means “move in”. But  delicate palate beware because the ginger and chilli form an explosive mixture. So if try this dining experience for the first time go easy on the chili and ginger. Serve it hot on a bed of rice or with the “attiéké” (cassava couscous very popular in Côte d’Ivoire, throughout Africa, and even Europe). Bon appetite.

 

Kedjenou Chicken on Rice

 

Ingredients:

– 1 whole chicken or 10 chicken pieces
– 1 large eggplant
– 1 zucchini
– 4 ripe plum tomatoes
– 1 large can peeled tomatoes
– 2 cloves garlic
– 1 very large onion
– Laurel (5-7 leaves)
– Fresh thyme
– 3 tbsp. tablespoon ginger, finely chopped
– 1 hot pepper
– 1 cube ‘Maggi’ (or a OXO cube)
– Salt and pepper

Preparation:

1 – Cut the chicken into pieces and place in a pressure cooker.
2 – Blanch the tomatoes for peeling them, cut them into pieces and add to chicken in the casserole
3 – Cut all other vegetables and add chicken and tomatoes.
5 – Chop garlic, add.
6 – Add the spices, ginger, pepper, thyme, salt and pepper to taste.
7 – Put the lid on the pan to cook under pressure.
8 – After 20 minutes let the pressure out of the cooker.
9 – Add a cube ‘Maggi’ and take the opportunity to adjust the seasoning
10 – Cook another 20 minutes uncovered, over medium-low heat so that the flavors blend well.
11 – Serve over white rice or attiéké.