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)
4 none chicken breast halves (about 2 pounds), skinned
4 none chicken leg quarters (about 2 pounds), skinned
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.