Terra-Cotta Stewed Chicken
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.
Portrait of Jessica B. Harris with a stack of books
Source: EatingWell Magazine, October 2020
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Ingredients
Directions
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
Serving Size:
1 1/3 cups Per Serving:
282 calories; protein 34g; carbohydrates 11g; dietary fiber 3g; sugars 5g; fat 11g; saturated fat 3g; cholesterol 173mg; potassium 670mg; sodium 451mg.
