Ivorian Kedjenou chicken
300g / 10.5 oz. attiéké
One chicken, cut into 4, or 4 chicken thighs
1 tbsp vegetable oil
1 onion, or 3 shallots, chopped
3 tomatoes, chopped
2 cm / 1 in fresh ginger, chopped or grated (or more, to taste)
1 bay leaf
1 tsp dried thyme
In a deep pan, heat the oil over high heat. Carefully add the chicken and sauté for a few minutes, until the skin is crispy.
Add the rest of the ingredients , seaon with salt and pepper, cover and seal the lid with a towel.
Lower the heat and simmer for about 40-45 minutes, shaking the pan occasionally.
In the meantime, prepare the attiéké:
Steamed: line the basket of your steamer with a clean tea towel. Spread the attiéké evenly and fold the rest of the towel over. Put the lid on and steam for about 15-20 minutes, mixing regularly so the grains don’t stick together.
In the microwave: soak the attiéké in the same amount of water (1 cup water for 1 cup attiéké), and set aside for 5 minutes until the liquid is absorbed. Cook about 5 minutes in the microwave (850W). Immediately fluff it with a fork and spread in one layer on a shallow dish.
Serve topped with the chicken and sauce.
Find more recipes on my blog http://alalemon.com