Poulet kedjenou

6 Aug
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Kedjenou and attieke

There are two problems with many African dishes: they take forever to make and don’t look very appetizing. But most are incredibly delicious! This recipe solved one problem – it’s SUPER easy to make. And so good. (My one-year-old ate about 3/4 cup of it for lunch today.) If you’re craving African food, this is a great place to start. The original recipe came from Phil. You should read his blog while the kedjenou simmers.

3-4 chicken legs and thighs (or other chicken pieces on the bone)
6 med tomatoes, diced
2 lg onions, sliced
1 sm cabbage, cut into 6 wedges
2 zucchini, sliced into thick rounds,
2 carrots, cut into quarter then sliced
1/2 tsp piment or Scotch bonnet hot sauce
4 or 5 cloves of garlic, crushed
1 Tbsp minced ginger
2 maggi cubes or other bouillon cube
Salt and pepper to taste

As Phil says, those are rough estimates. “The key to kedjenou, though, is how you cook it.”

Add all ingredients in a big stock pot. Cover and heat on low. Simmer for at least an hour, stirring every now and then. Once all has cooked well and chicken is nearly falling apart, remove from heat and let sit 10 minutes.

Serve over attieke, couscous or rice. With extra sauce piment and maybe some lime wedges on the side. Heaven.

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2 Responses to “Poulet kedjenou”

  1. shoeboxcooking August 14, 2012 at 8:10 am #

    Hi! This looks delicious. One, probably dense, question: do I make stock out of the bouillon cubes? Or just crumble them in and let the water in the vegetables make up the liquid?

    • Khady August 14, 2012 at 12:24 pm #

      No such thing as dense questions when it comes to cooking!

      I just crumbled them in. This recipe is wonderfully easy like that.

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