Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 onions, chopped
- 3 tomatoes, chopped
- 2 bell peppers, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup water
Special equipment needed:
- Grill
- Heavy-duty aluminum foil
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the onions, tomatoes, bell peppers, garlic, ginger, paprika, cumin, coriander, salt, and black pepper.
3. Add the chicken breasts to the bowl and toss to coat with the spice mixture.
4. Tear off four large pieces of heavy-duty aluminum foil and place a chicken breast in the center of each piece.
5. Spoon the vegetable mixture over the chicken breasts, dividing it evenly among the four packets.
6. Drizzle 1 tablespoon of vegetable oil over each chicken breast.
7. Fold the foil over the chicken and vegetables, crimping the edges tightly to seal the packets.
8. Place the packets on the grill and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Carefully open the packets and transfer the chicken and vegetables to a serving platter.
10. Pour the juices from the packets into a small saucepan and add 1/4 cup of water. Bring the mixture to a boil and cook for 2-3 minutes, or until slightly thickened.
11. Drizzle the sauce over the chicken and vegetables and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Total fat: 16g
Saturated fat: 2.5g
Cholesterol: 100mg
Sodium: 660mg
Total carbohydrate: 10g
Dietary fiber: 2g
Sugars: 5g
Protein: 34g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Substitute the paprika with smoked paprika for a smoky flavor.
- Add a tablespoon of honey to the sauce for a touch of sweetness.
Tips and tricks:
- Make sure to crimp the edges of the foil packets tightly to prevent any juices from leaking out.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Serve with rice or couscous to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a covered skillet over medium heat until heated through.
Presentation ideas:
Serve the Grilled Chicken Kedjenou on a large platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve with rice or couscous and a side salad.
Suggested side dishes:
- Couscous salad with roasted vegetables
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is not cooked through after 20-25 minutes, continue cooking for an additional 5-10 minutes.
- If the vegetables are not tender, cook for an additional 5-10 minutes.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Discard any leftover sauce that has come into contact with raw chicken.
Food history:
Kedjenou is a traditional dish from West Africa that is typically made with chicken or guinea fowl that is slow-cooked in a sealed pot with vegetables and spices.
Flavor profiles:
The Grilled Chicken Kedjenou is a flavorful and aromatic dish that is slightly spicy with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the Grilled Chicken Kedjenou with a side of rice or couscous and a fresh salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Ivorian