Kedjenou | FoodieAtlas

Ingredients

2 lbs chicken, cut into pieces (or use beef or goat if preferred)
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons tomato paste
1 teaspoon ground paprika
1 teaspoon ground thyme
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1 cup chicken broth or water
1 cup carrots, sliced (optional)
1 cup eggplant, diced (optional)
1 cup okra, sliced (optional)
2 tablespoons fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chicken pieces and brown on all sides. Remove the chicken from the pot and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, and sauté until translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes.

Add Tomatoes and Spices

Add the chopped tomatoes, red bell pepper, and green bell pepper to the pot.

Stir in the tomato paste, ground paprika, ground thyme, ground coriander, ground cumin, ground black pepper, and salt. Cook for about 5-7 minutes, until the tomatoes are softened and the spices are fragrant.

Cook the Chicken

Return the browned chicken pieces to the pot.

Pour in the chicken broth or water, and stir to combine.

Add the carrots, eggplant, and okra if using. Bring to a boil, then reduce the heat to low.

Simmer

Cover the pot and let the Kedjenou simmer for 45-60 minutes, or until the chicken is tender and cooked through. Stir occasionally, and add more broth or water if needed.

Garnish and Serve

Garnish with fresh cilantro or parsley before serving.