Cote d'Ivoire Stewed Chicken and Vegetables (Kedjenou)

Kedjenou (stewed chicken and vegetables)

Country: Cote d'Ivoire (Ivory Coast of Africa)

serves 4

8 pieces of chicken (thighs, legs or breast)

1/4 cup Chickpea flour

3 medium potatoes (cassava root if available)diced

1 small eggplant, diced

2 large onions, chopped

1 28 ounce can diced tomatoes, do not drain

1 tablespoon ginger root, grated

3 clove of garlic, crushed

1 bay leaf

Salt, to taste

1 teaspoon dried flaked chili
1/4 cup roasted peanuts, chopped

Preheat oven to 350°F

Season  Chickpea flour with salt and pepper and dredge the chicken pieces. Over medium high heat, brown chicken on both sides. Place the chicken, onion, tomatoes, ginger, garlic and bay leaf in a heavy casserole dish.

Season with the salt and pepper. Cover with a thick, tight-fitting lid that will not let any steam escape.

Put the casserole in the oven

In 30 minutes remove the casserole from the oven and without removing the lid, shake the casserole well to stir up the contents so that it cooks evenly.

Return to the oven and continue to cook 40 minutes.

Place the contents of the casserole on a warm platter and serve with rice, couscous or steamed millet. Garnish with chopped peanuts