Kedjenou À La Patmal (Ivorian Chicken Tagine)

• 2 whole chickens, cut into pieces, if your butcher can split the backs, thighs and breasts in two, the size of the pieces is nicer
• 5 tomatoes, cut into 4 pieces
• 1 med. eggplant, cut into 1-inch cubes
• 1 bunch scallions, cut into 1-inch pieces
• 1 bunch coriander, torn into 1-inch lenghts
• 2 inches fresh ginger, peeled and sliced into quarter-sized disks
• 6 cloves garlic, crushed
• 2-4 scotch bonnet peppers, stemmed and pricked with fork tines
• 2 Jumbo cubes*, crushed with mortar and pestle
• salt and freshly ground black pepper, to taste

1. 1. Massage salt, pepper and crumbled jumbo cubes into chicken. Add to 8 quart stockpot, along with all other ingredients. Mix well, so that vegetables do not just "sit"on top of the chicken.
2. 2. Cover stockpot and cook over medium heat. Shake the pot from time to time (every 10 minutes or so) to mix the ingredients. (Do not open the pot. This dish is cooked with steam. The liquid from the vegetables will form a sauce on its own.)
3. 3. Continue cooking for 40-45 minutes or until chicken is cooked through and juices run clear.
4. 4. If you like your sauce spicy, crush 1-2 of the chiles into the sauce prior to serving.
5. 5. Serve over rice, attieke* (cassava couscous), fufu/futu or couscous.
6. Notes:
7. You can use more or less of the scotch bonnet (habanero) peppers according to your family's taste.
8. Jumbo cubes are available at African markets. Nothing is comparable to their taste. However, if Jumbo cubes are not available, you could substitute Maggi chicken cubes.
9. Attieke is also available at African markets. Traditionally, Kedjenou is eaten with attieke or fufu/futu, which adds a uniquely West African flavor.

chickens, tomatoes, eggplant, scallions, coriander, ginger, garlic, scotch, jumbo cubes, salt

Taken from www.epicurious.com/recipes/member/views/kedjenou-a-la-patmal-ivorian-chicken-tagine-50142226 (may not work)