By Francine Holmes
Poulet kedjenou [POO-lay KAY-jay-noo] is one of those favored Ivorian dishes. It is a chicken dish that is quite simple to make and it was a staple dish during my childhood. My mom’s recipe calls for much larger portions that would feed at least 6 people; so I scaled it back to only serve 2.
- 1 Chicken
- 1 Large Onion
- 2 Tomatoes
- 1 Tablespoon of vinegar
- 3 cloves of garlic
- 1 ladle of red wine (your choice)
- 1 ginger
- 2 Chili pepper (not required but only if you dare)
- 2 bouillon cube (Maggi brand- preferably)
- Salt and pepper to taste
- 1 Large mixing bowl
- 1 Large cooking pot
Directions: Wash the chicken and cut it into large chunks. Chop the onions (I prefer julienne style). Cut the tomatoes in wedges and then dice the garlic, ginger (and chili pepper, you are brave!).
In the large mixing bowl, mix together the chicken, add the chopped onions, wedged tomatoes, diced garlic, ginger and chili pepper. Place the mixture in the large cooking pot on low heat, then add the salt, pepper, vinegar and red wine.
Leave your stew to cook with the lid on for one hour on low heat. You can stir it occasionally until done and leave it to settle for about 5 to 8 minutes. It’s ready to serve.
It can be served with rice, couscous, yams or attieke (ground cassava)