Kedjenou

This chicken stew from the Ivory Coast is fast, healthy and delicious.

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Kedjenou

voodoolilyRecipe by voodoolily

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15 minutes

1 hour

4 to 6 servings

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    Tips & Techniques

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    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 6  Chicken thighs
    • Vegetable oil (enough to cover frying pan)
    • 1  Large onion (or 2 small)
    • 1  or 2 cloves of minced garlic
    • 1 Tbsp minced ginger
    • 1  Eggplant (chopped)
    • 1 24-ounce can diced tomatoes
    • 1  Bay leaf
    • A few pinches thyme
    • A few dashes Maggi sauce (soy sauce or tamari works as a substitute)
    • 2 cups chicken stock
    • 1 cup okra

    Directions

    1. 1Brown cut-up chicken in a little oil with chopped onion, minced garlic and minced ginger.
    2. 2While the chicken is cooking, add eggplant and diced tomatoes, bay leaf and thyme, then a few dashes of Maggi sauce.
    3. 3Add chicken stock and put the lid on to simmer over lowest heat for about 45 minutes.
    4. 4Give the pot a shake a couple times, but don't take the lid off or worry about stirring it—you really want to just leave it alone.
    5. 5About 10 minutes before the end, add okra and let it finish cooking.
    6. 6The stew is done when the chicken is falling-off-the-bone tender. Serve with rice.

    Categories: Main Dishes, Chicken

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