IVORY COAST FOOD RECIPES

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KEDJENOU (IVORY COAST CHICKEN) RECIPE - FOOD.COM



Kedjenou (Ivory Coast Chicken) Recipe - Food.com image

This traditional recipe is from the Ivory Coast, in the western part of Africa. This dish is normally served over hot cooked white rice. Feel free to use canned diced tomatoes.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 12

4 skinless chicken breast halves
4 skinless chicken legs
1 tablespoon olive oil
6 cups onions, coarsely chopped
5 garlic cloves, minced
1 tablespoon fresh ginger, grated peeled
1 1/2 teaspoons jalapeno peppers, finely chopped and seeded
5 cups Italian plum tomatoes, chopped seeded
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 bay leaf

Steps:

  • Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler.
  • Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer.
  • Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Add chicken to Dutch oven and simmer for 60 minutes. Shred meat, remove bones and serve over hot, white rice.

Nutrition Facts : Calories 232.3, FatContent 5.2, SaturatedFatContent 1.1, CholesterolContent 86.2, SodiumContent 395.3, CarbohydrateContent 17.4, FiberContent 3.1, SugarContent 8.1, ProteinContent 28.9

IVORY COAST CHICKEN RECIPE | MYRECIPES



Ivory Coast Chicken Recipe | MyRecipes image

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.

Provided by MyRecipes

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

Number Of Ingredients 11

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?½ teaspoons finely chopped seeded jalapeño pepper
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
1 bay leaf

Steps:

  • 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.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 16.5 g, CholesterolContent 104 mg, FatContent 4.1 g, FiberContent 3.5 g, ProteinContent 36.4 g, SaturatedFatContent 1 g, SodiumContent 422 mg

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