AND - a huge thank you to my beautiful and brilliant techie friend, Barbara, who helped me with the uploading difficulties that have plagued me since Blogger "improved" it's blogging functions.
For the Ivoirian dish of kedjenou, chicken and vegetables are slow-cooked in a well-sealed pot with little or no added liquid. The resulting dish has a full-flavored concentration of the chicken's essence and meltingly tender meat. Kedjenou is traditionally cooked in an earthenware jar called a canary over a slow fire. You can cook it in a pot in the oven.http://www.whats4eats.com/poultry/kedjenou-recipe
|The basic ingredients: yams, ginger, garlic, onions, tomatoes, egg plant and chicken|
|Doing the prep - a very easy meal to prepare|
|Brown the chicken in a heavy pot, add vegetables|
|Add the eggplant|
|Put foil over the pot, then place the lid over it to ensure a tight seal|
|Yams and plantains - I could live off this sweet combination|
|A thing 'o beauty|
4 to 6 servings
* Chicken, cut into serving pieces -- 2 to 3 pounds
* Eggplant, peeled and cubed -- 1 large
* Tomatoes, seeded and chopped -- 2 or 3
* Onions, thinly sliced -- 2
* Hot chili peppers, chopped -- 2 or 3
* Garlic, minced -- 2 or 3 cloves
* Ginger, minced -- 1 tablespoon
* Thyme -- 1 teaspoon
* Bay leaf -- 1
* Salt and pepper -- to season
1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil. * I set the oven at 350 because I was tight on time.
2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking. I cooked it for about 1 1/2 hours.
3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
Final Assessment: This dish was very different from many of the African dishes I've made to date. The taste of the eggplant, ginger and hot peppers was wonderful. The vegetables provided all the liquid needed, and the chicken literally fell off the bones. Served atop mashed yams and plantains, it was a delicious and satisfying meal. I think it'll taste even better tomorrow!