Recipe: Kedjenou Chicken with Curried Rice

KEDJENOU CHICKEN WITH CURRIED RICE

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 follows)

Preheat oven to 350 degrees F. 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.

CURRIED RICE

1 3/4 cups water
3/4 teaspoon salt
2 cups apple juice
1 1/2 cups uncooked white rice
2 tablespoons butter
1 large onion, minced
2 cloves garlic, minced
1 tablespoon curry powder

In a large saucepan, combine the water, salt, apple juice, and rice. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. In a large skillet, melt the butter.

Add the onion and garlic, and cook until soft. Stir in the curry powder. Add the rice, stirring until heated through and evenly coated with curry. Serve with Kedjenou Chicken.

Servings: 6
Source: B. Smith's Rituals & Celebrations by Barbara Smith