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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 15%
  • Fat: 4.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 36.4g
  • Carbohydrate: 16.5g
  • Fiber: 3.5g
  • Cholesterol: 104mg
  • Iron: 2.1mg
  • Sodium: 422mg
  • Calcium: 51mg

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

  1. 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.
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