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Kedjenou Chicken




Source of Recipe


B. Smith’s “Rituals & Celebrations” by Barbara Smith


List of Ingredients




1 habanero pepper
1/2 cup hot rich chicken stock
1/8 teaspoon dried saffron
1 (28-ounce) can whole plum tomatoes, sliced, or 3 fresh tomatoes, sliced
3 onions, chopped
4 cloves garlic, minced
3 medium carrots
1 large yellow bell pepper, cut into strips
1 cup diced celery
3 bay leaves
1 1/2 teaspoons dried thyme leaves
5 1/2 to 6 pounds frying chickens cut into serving pieces, skin removed
Salt and freshly ground black pepper to taste
1 (10-ounce) package thawed frozen tiny peas or 1 1/2 cups fresh peas, blanched
1/2 cup chopped fresh parsley
Curried Rice

Recipe



Preheat oven to 350 degrees. Place the habanero pepper in the chicken stock for 20 minutes. Remove the softened habanero pepper, cut away the stem and seed. Dice and return to the stock. Add the saffron to the stock.
In the bottom of a large, heavy pot, arrange the tomatoes. Layer the remaining vegetables (except for the peas and parsley), stock and chicken on top. Add salt and pepper to taste. Cover the pot tightly with aluminum foil. Place in the oven and bake 90 minutes. Remove the pot and shake occasionally while baking. Pour into a wide-rimmed bowl. Scatter the peas over the top and sprinkle with parsley. Serve with Curried Rice.
Serves 6.