Ivory Coast Chicken

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This traditional slow-cooked dish, kedjenou, adapts easily to American kitchens. A terra-cotta pot called a canari is used in the Ivory Coat, but a Dutch oven does the job perfectly. Cover the pot with a tight lid to prevent steam from escaping. To keep the moisture in, shake the pan periodically. This dish is normally served over hot cooked white rice.
== Ingredients ==
* 4 chicken breast halves (about 2 pounds), skinned
* 4 chicken leg quarters (about 2 pounds), skinned
* 6 cup coarsely chopped onion (about 3 pounds)
* 5 cup chopped seed plum tomato
* 1 cup water
* 1 tablespoon grated peeled fresh ginger
* 1 1/2 teaspoons finely chopped seeded jalapeño pepper
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 5 garlic cloves, minced
* 1 bay leaf 
== Directions ==
# Combine all ingredients in a large Dutch oven.
# Cover and bring to a simmer over medium heat.
# Reduce heat to medium low; cook 1 hour or until chicken is done, gently shaking pan every 10 minutes.
# Discard bay leaf.
Yield: 8 servings (serving size: about 4 ounces chicken and 3/4 cup vegetable mixture)
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