International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Frosted Orange






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > kedjenou
from Australia 2 to 3 pounds chicken, cut into serving pieces 1 large eggplant, peeled and cubed 2 or 3 tomatoes, seeded and chopped 2 onions, thinly sliced 2 or 3 hot chile peppers, chopped 2 or 3 cloves garlic, minced 1 tablespoon ginger, minced 1 teaspoon thyme 1 bay leaf salt and pepper to taste 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. 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. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams. Variations Kedjenou can also be cooked on the stovetop. Bring the ingredients to a simmer over medium heat. Then reduce heat to low and simmer for 1 1/2 to 2 hours. You will need to shake it a little more often than the oven-baked version to keep it from sticking. Lower-fat Version: Remove the skin from the chicken and add 2 or 3 tablespoons of peanut oil. Some (mostly French) recipes call for first browning the chicken in peanut oil and sauteing the onions. While this adds flavor to the dish, it is not strictly authentic. You can add 1/2 cup water or chicken stock to the pot at the beginning if it looks way too dry. The tomatoes should give off enough liquid though that this shouldn't be necessary. Notes Attiéké is a couscous-like side dish made from grated and fermented cassava. Instant boxed versions can be found in many Middle Eastern or African ethnic markets.

Kedjenou


SUBMITTED BY
list all recipes for MEAT (1007)
list all African recipes (85)
list all recipes by MUZZ (3)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted July 9, 2011)

from
Australia

2 to 3 pounds
chicken, cut into serving pieces
1 large
eggplant, peeled and cubed
2 or 3 tomatoes, seeded and chopped
2 onions, thinly sliced
2 or 3
hot chile peppers, chopped
2 or 3 cloves
garlic, minced
1 tablespoon ginger, minced
1 teaspoon
thyme
1
bay leaf
salt and pepper to taste

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.

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.

Remove the
pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.

Variations
Kedjenou can also be
cooked on the stovetop. Bring the ingredients to a simmer over medium heat. Then reduce heat to low and simmer for 1 1/2 to 2 hours. You will need to shake it a little more often than the oven-baked version to keep it from sticking.

Lower-
fat Version: Remove the skin from the chicken and add 2 or 3 tablespoons of
peanut oil.

Some (mostly French) recipes call for first
browning the chicken in
peanut oil and sauteing the onions. While this adds flavor to the dish, it is not strictly authentic.

You can add 1/2 cup water or
chicken stock to the
pot at the beginning if it looks way too dry. The tomatoes should give off enough liquid though that this shouldn't be necessary.

Notes
Attiéké is a
couscous-like side dish made from grated and fermented cassava. Instant boxed versions can be found in many Middle Eastern or African ethnic markets.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.