Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 tomatoes, chopped
- 4 garlic cloves, minced
- 2 bell peppers, chopped
- 2 cups of spinach, chopped
- 1 tablespoon of ginger, grated
- 1 tablespoon of paprika
- 1 tablespoon of thyme
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1/2 cup of water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, add the chicken pieces, onions, tomatoes, garlic, bell peppers, ginger, paprika, thyme, salt, and black pepper.
3. Mix everything together until the chicken is well coated with the spices.
4. Add the water and stir to combine.
5. Cover the pot with a lid and place it in the oven.
6. Bake for 1 hour and 30 minutes or until the chicken is cooked through.
7. Remove the pot from the oven and add the chopped spinach.
8. Stir the spinach into the chicken mixture until it wilts.
9. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Carbohydrates: 10g
- Protein: 50g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add potatoes or sweet potatoes to the pot for a heartier meal.
- Use different spices such as cumin or coriander for a different flavor profile.
Tips and tricks:
- Make sure to coat the chicken well with the spices for maximum flavor.
- Use a heavy-bottomed pot to prevent burning.
- If the chicken is not cooked through after 1 hour and 30 minutes, continue cooking until it reaches an internal temperature of 165°F.
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 stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with rice or bread on the side.
Garnishes:
- Garnish with fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Rice, bread, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the chicken is dry, add more water to the pot before baking.
- If the chicken is not cooked through, continue cooking 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 prevent foodborne illness.
Food history:
- Kedjenou is a traditional dish from Ivory Coast that is typically made with chicken or guinea fowl.
Flavor profiles:
- This dish is savory, spicy, and slightly sweet.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Ivorian