Ingredients with Measurements:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 medium-sized eggplants, peeled and cut into cubes
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 4 bay leaves
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the chicken, eggplant, onions, garlic, tomatoes, red and green bell peppers, smoked paprika, ginger, coriander, cumin, salt, and black pepper.
3. Pour the olive oil over the mixture and stir well to coat everything evenly.
4. Transfer the mixture to a Dutch oven or heavy-bottomed pot with a lid.
5. Add the chicken broth and bay leaves to the pot and stir to combine.
6. Cover the pot with the lid and place it in the preheated oven.
7. Bake for 1 hour and 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 20g
Carbohydrates: 16g
Protein: 36g
Sodium: 700mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- You can use bone-in chicken thighs instead of boneless, but the cooking time may need to be adjusted.
- If you don't have chicken broth, you can use water or vegetable broth instead.
- You can use any color bell pepper you prefer.
Variations:
- You can add other vegetables to the mix, such as carrots, potatoes, or zucchini.
- You can use lamb or beef instead of chicken.
- You can add hot peppers or chili powder for a spicier version.
Tips and tricks:
- Make sure to cut the chicken and vegetables into similar-sized pieces to ensure even cooking.
- Stir the mixture well before baking to ensure all the ingredients are evenly distributed.
- You can serve this dish with rice, couscous, or bread to soak up the flavorful sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Kedjenou in a large serving dish with a sprinkle of fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Rice, couscous, or bread.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the chicken is not cooked through after 1 hour and 30 minutes, continue baking until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kedjenou is a traditional West African dish that is typically made with chicken or guinea fowl and cooked in a sealed pot over low heat.
Flavor profiles:
- This dish has a rich and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the Kedjenou family-style in a large serving dish with a side of rice or bread.
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Region: Ivorian