Ivorian Kedjenou with Chicken and Vegetables

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 onions, sliced 2 onions, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) green beans, trimmed 200g (7 oz) green beans, trimmed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional, for heat) 1 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onions, garlic, and ginger. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the bell peppers, tomatoes, carrots, and green beans to the pot. Stir well to combine.
4. 4.
   Return the chicken to the pot and add the bay leaves, thyme, paprika, cayenne pepper (if using), salt, and pepper. Mix everything together.
5. 5.
   Cover the pot tightly with a lid or aluminum foil to create a seal. Reduce the heat to low and let the Kedjenou simmer for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
6. 6.
   Serve the Ivorian Kedjenou hot with steamed rice or fufu, a traditional Ivorian staple.

Treat your ingredients with care...

• Chicken — For the most flavorful results, use bone-in chicken pieces with the skin on. This will add richness to the dish. However, if you prefer a leaner option, you can use skinless chicken pieces.
• Ginger — Fresh ginger is preferred for its vibrant flavor. Make sure to grate it finely to ensure it blends well with the other ingredients.
• Green beans — Trim the ends of the green beans before adding them to the dish. This will ensure a pleasant texture and even cooking.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of lemon juice, garlic, and spices for a few hours before cooking.
• Adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
• If you don't have a tightly sealed pot, you can use aluminum foil to cover the pot tightly before placing the lid on top.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Garnish the Ivorian Kedjenou with fresh cilantro or parsley for a pop of color and freshness. Serve it alongside steamed rice or fufu to soak up the flavorful sauce.

Presentation advice

Serve the Kedjenou in a large, colorful dish to showcase the vibrant vegetables and aromatic chicken. Place the rice or fufu in a separate bowl or on a separate plate to create an appealing contrast.