Kedjenou

  • Prep 15 min
  • Total 60 min
  • Servings 4

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 tablespoon minced ginger
  • 1 Eggplant (chopped)
  • 1 can (24-oz) diced tomatoes
  • 1 Bay leaf
  • A few pinches thyme
  • A few dashes of soy sauce
  • 2 cups chicken stock
  • 1 cup okra

Steps

  • 1
    Brown cut-up chicken in a little oil with chopped onion, minced garlic and minced ginger.
  • 2
    While the chicken is cooking, add eggplant and diced tomatoes, bay leaf and thyme, then a few dashes of Maggi sauce.
  • 3
    Add chicken stock and put the lid on to simmer over lowest heat for about 45 minutes.
  • 4
    Give 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
    About 10 minutes before the end, add okra and let it finish cooking.
  • 6
    The stew is done when the chicken is falling-off-the-bone tender. Serve with rice.

No nutrition information available for this recipe
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