8 servings (serving size: about 4 ounces chicken and 3/4 cup vegetable mixture)

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.

How to Make It

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.

Ratings & Reviews

Jsapatuellis's Review

September 23, 2014
Im not really sure what Ivory Coast cuisine tastes like but this was simple to make and VERY good.

arukin1's Review

December 03, 2012
the best thing next to sliced bread and chesse

weinan's Review

November 05, 2010
this recipe explains the reaction i had from my ivorian neighbors after having shared a similar dish i had made and shared with them. i hated it, they loved it. hhmmmm culture!