As the sun sets on this chilly December evening, I find myself, James Anderson, nestled in my cozy kitchen, reminiscing about my travels and the diverse culinary experiences they’ve offered. Today, I’m feeling particularly nostalgic about a dish that has left an indelible mark on my palate – Kedjenou Chicken.
Kedjenou, a traditional dish from the Ivory Coast, is a symphony of flavors that has always intrigued me. It’s a simple yet hearty stew, made with chicken or guinea hen, and a medley of vegetables, all cooked slowly in a sealed pot, traditionally a clay terracotta pot called a “canari”. The magic of this dish lies in its simplicity and the way it’s cooked, which allows the ingredients to baste in their own juices, resulting in a succulent, flavorful stew.
I remember the first time I tasted Kedjenou. The burst of flavors, the tender chicken, the subtly spiced vegetables – it was a sensory experience like no other. Since then, I’ve been longing to recreate this dish in my own kitchen, to relive those memories and share this culinary delight with my loved ones.
Today, I feel a strong pull towards this dish, perhaps because it’s a stark contrast to the cold weather outside, or maybe because it reminds me of warmer, happier times. Whatever the reason, I am excited to embark on this culinary journey and bring a piece of the Ivory Coast into my home.
Join me as I attempt to recreate this West African delicacy, infusing it with love and warmth, and sharing my personal experiences along the way. Let’s explore the rich culture and cuisine of West Africa together, one dish at a time. Here’s to new culinary adventures and the joy of sharing food!
About Kedjenou Chicken
Kedjenou chicken is a traditional stew in Cote d’Ivoire. It is made with chicken or guinea hen, vegetables, and seasonings, and is traditionally cooked in a banana leaf. The spice blend can be applied to the chicken before cooking, and the whole dish can be frozen for up to three months. After thawing, the Kedjenou chicken stew mix can be added to the vegetables and stir-fried for two to three minutes. The most important part of making this dish is the preparation method. Since Kedjenou is prepared without liquid, the chicken cooks in its own juices. This method of cooking is similar to the etouffee technique used in tagines from North Africa. During the cooking process, the pot is vigorously shaken to prevent the sauce from sticking to the chicken. The name Kedjenou is derived from the Baoule language, which means ‘shake inside’.
Kedjenou Chicken Recipe: 6 steps
Kedjenou Chicken Recipes
Ingredients
- 5 lbs chicken trimmed of fats and cut into chunks
- 2 green onions
- 1 large onion
- 4 to tomatoes
- 1 pepper fresh
- 2 tbsp ginger and garlic paste
- 1 bay leave
- 1 sprig thyme
- 1 tbsp paprika smoked
- 1 whole habanero pepper
- 3 chicken stock cubes
- Pepper and salt to taste
Instructions
- Preheat oven to 350 degrees F.
- You can season the chicken with ginger, garlic, pepper, thyme, paprika, bouillon, and onion and marinate for at 2-3 hours in the refrigerator.
- Cut the tomatoes, onions, and peppers.
- Mix all ingredients in an oven-safe pot and stir thoroughly to get everything completely mixed. Cover the pot tightly with the lid.
- Put it in the oven and shake the pot occasionally while cooking without uncovering it.
- Depending on the chicken used and the flavor, cook the chicken for approximately 1 hour until the chicken is well cooked.
- Serve with white rice or atieke.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Slow Cooker Kedjenou Chicken Recipe (Ivory Coast Stew)
Roasting the chicken becomes a captivating performance, where the interplay of oil and the golden hue of the chicken creates a compelling picture. Combining the chicken with vegetables and spices is not just a mixing process but a fusion of distinctive flavors. The slow cooking process orchestrates a symphony of flavors, making each piece of chicken tender, juicy, and flavorful.
When unveiling the pot, it becomes a memorable moment as the fragrant steam carries the promise of a warm, delicious, and culturally rich meal. Making Kedjenou Chicken is more than a recipe; it’s a journey that elevates the dining experience.
Tips for making Kedjenou Chicken
Serving Suggestions
The dish is usually served with attiéké, a couscous-like side dish made from fermented and grated cassava, but it can also be enjoyed with rice. For a more authentic experience, you might consider serving it with other African dishes such as Jollof rice from Nigeria or Bunny chow from South Africa. If you’re looking for a lighter option, a side of Sautéed Baby Bok Choy or Roasted Cabbage Wedges could complement the rich flavors of the Kedjenou Chicken stew well.
For those who enjoy a bit of heat, pairing the Kedjenou Chicken with Spicy Cod Stew or Kimchi Hot Dogs could be an interesting choice. On the other hand, if you prefer a milder flavor profile, the dish could be served alongside Soft Tofu Stew or Rice Cake Soup.
When it comes to presentation, remember that your plate is your canvas. Arrange the food items using the rule of thirds, use the sauce as paint for your plate, and garnish appropriately to enhance both appearance and flavor. Typically, chefs avoid blue plates as there isn’t any naturally blue food and it is thought to be an unappetizing color. A white plate could make the vibrant colors of the Kedjenou Chicken stand out better.
In conclusion, the versatility of Kedjenou Chicken allows it to be paired with a variety of side dishes, from traditional African recipes to more common sides. Whether you prefer it spicy or mild, there are numerous ways to enjoy this flavorful West African dish.
Cooking Tips
The first step in making Kedjenou Chicken is selecting the right ingredients. The chicken should be fresh and of good quality, as it is the star of the dish. The vegetables should be crisp and vibrant, ready to lend their unique flavors to the stew. The spices, oh the spices! They are the soul of the dish, infusing it with warmth and depth.
As you begin to cook, the kitchen fills with the tantalizing aroma of browning chicken and sautéing onions. This is where the magic begins. The chicken, once golden brown, is combined with the vegetables and spices, and then everything is sealed in a pot to cook slowly in its own juices. This method of cooking, known as braising, allows the flavors to meld together beautifully, creating a symphony of taste that is truly remarkable.
One of the unique aspects of cooking Kedjenou Chicken is the frequent shaking of the pot. This not only prevents the chicken or sauce from sticking to the bottom, but also adds a fun, interactive element to the cooking process. It’s like the dish is inviting you to join in its creation, to be a part of its story.
When the Kedjenou Chicken is finally ready, the anticipation is palpable. As you lift the lid off the pot, a cloud of fragrant steam escapes, carrying with it the promise of a meal that is both comforting and exotic. The chicken is tender and juicy, the vegetables are cooked to perfection, and the sauce…oh, the sauce! It’s rich, spicy, and bursting with flavor. It’s the kind of sauce that makes you want to lick your plate clean.
In my opinion, Kedjenou Chicken is more than just a dish. It’s a celebration of West African culture and cuisine. It’s a testament to the power of simple ingredients and traditional cooking methods. And most importantly, it’s a reminder that good food has the ability to bring people together, to create connections, and to spread joy.
Frequently asked questions about Kedjenou Chicken Stew
- Can I store leftovers of Kedjenou Chicken Stew? Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors may even deepen with time.
- Can I make Kedjenou Chicken spicier? Absolutely. To increase the heat, add more cayenne pepper or hot sauce according to your preference.
- Can I use boneless chicken for this dish? Yes, boneless chicken can be used for a quicker cooking time. Adjust the cooking duration accordingly.
- What’s the best beverage to pair with Kedjenou Chicken? Try serving it with a crisp white wine, such as a Chardonnay, or a cold glass of hibiscus tea for a refreshing contrast.
- Can I make this dish in advance for a special occasion? Kedjenou Chicken stew is a great choice for special occasions. Prepare it ahead of time and reheat gently for an impressive and stress-free meal.
Conclusion
The aroma of the Kedjenou Chicken Stew wafting through my kitchen is a testament to the success of this endeavor. The dish turned out to be just as I remembered – a comforting stew with tender chicken and flavorful vegetables, all brought together by the slow cooking process.
Recreating this dish has been more than just a cooking exercise. It’s been a trip down memory lane, a cultural exploration, and a celebration of the simple joys of cooking. It’s reminded me of the power of food in bridging gaps, bringing people together, and creating lasting memories.
I hope this post has inspired you to step out of your comfort zone and try something new. Whether it’s Kedjenou Chicken or any other dish that piques your interest, I encourage you to embrace the adventure that cooking offers. After all, the beauty of food lies not just in its taste, but also in the stories it tells and the experiences it offers.
So here’s to more culinary adventures, more shared meals, and more delicious memories. Until next time, happy cooking!
I'm Kelly Atkinson, with a passion for dissecting the world of home goods. My reviews stem from thorough testing and a love for sharing detailed insights. Each piece I write offers a glimpse into my explorative journey, aiming to guide readers to informed choices with authenticity and precision, making every review a blend of exploration and expertise.