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.
Cooking Light APRIL 2003
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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