Kedjenou Chicken (Ivory Coast Stew) By Gypsyplate
Kedjenou Chicken- This is one spicy country, proud of its chili tolerance! This kedjenou chicken stew is cooked “undisturbed” low and slow in its own juices along with plenty of vegetables, some hot peppers, the goodness of thyme and the smokiness of paprika. End result? Saucy… Bold… Sharp! Lip smacking, delicious chicken with plenty of stew to slurp along with a big bowl of rice or attiéké (their cous cous like staple side dish). Keep a glass of water nearby if trying the local chili level. All that spiciness, ahmm, it’s worth it. For rest, don’t miss out on this great chicken stew. Just adjust the chili level to your liking and get these African flavors going in your very own kitchen.
4-5 chicken thighs
2 medium onion
3 medium bell peppers (I used red, green and yellow)
1 small eggplant
4 medium tomatoes
4 scallions
1.5 Tbsp chopped ginger
1.5 Tbsp chopped garlic
2 bay leaves
8-10 sprigs fresh thyme (or 1 tsp dried)
2-3 hot peppers (I am using habanero)
1 cube chicken bouillon
Ingredients
4-5 chicken thighs
2 medium onion
3 medium bell peppers (I used red, green and yellow)
1 small eggplant
4 medium tomatoes
4 scallions
1.5 Tbsp chopped ginger
1.5 Tbsp chopped garlic
2 bay leaves
8-10 sprigs fresh thyme (or 1 tsp dried)
2-3 hot peppers (I am using habanero)
1 cube chicken bouillon
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