This is an adaptation of kedjenou, a dish usually made in a canari, or terra-cotta pot. It is sealed with a banana leaf, placed in the ashes of a fire and left to cook into a succulent stew.

Jessica B. Harris
Source: EatingWell Magazine, October 2020

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Recipe Summary

active:
20 mins
total:
1 hr 30 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Combine chicken, onions, tomatoes, garlic and ginger in a 2- to 3-quart ovenproof casserole dish with a lid. Tie chile and bay leaf in cheesecloth and add to the dish. Season with salt and pepper. Cover with foil and place the lid firmly on top so that no steam escapes.

  • Bake the chicken until very tender, 1 1/4 to 1 1/2 hours. Discard the cheesecloth bag. Tilt the pot and skim off any fat that rises to the surface. Sprinkle with parsley.

Tips

To make ahead: Refrigerate for up to 2 days.

Equipment: Ovenproof casserole with lid or clay cooker (see Tip); cheesecloth

Tip: Using a Clay Cooker: Soak the cooker in cold water for 15 minutes. Add the ingredients, cover and place in a cold oven. Set the oven to 350 degrees F. Bake until the chicken is falling off the bone, about 2 hours.

Nutrition Facts

282 calories; protein 34g 68% DV; carbohydrates 11g 4% DV; dietary fiber 3g 12% DV; sugars 5g; fat 11g 17% DV; saturated fat 3g 15% DV; cholesterol 173mg 58% DV; potassium 670mg 19% DV; sodium 451mg 18% DV.