GINGER KEDJENOU CHICKEN WITH EGGPLANT AND TOMATO
Serves: 4
■ 2 lb (907 g) bone-in chicken legs and thighs, skin on or off, separated (about 4 whole legs) 4 garlic cloves, chopped
■ 2 scallions, finely chopped
■ 1 tbsp (15 ml) freshly ground black pepper
■ 2 tsp (10 ml) fine sea salt
■ 2 tsp (10 ml) chopped fresh ginger
■ 1 tsp (5 ml) chopped fresh thyme
■ 1 tsp (5 ml) smoked paprika
■ 1 tsp (5 ml) cayenne pepper (optional)
■ 1 large eggplant, halved and cut into 2-inch (5-cm) cubes
■ 6 plum tomatoes (about 2 lb/ 907 g), cut into 1-inch (2.5-cm) cubes
■ 1 cup (250 ml) chopped yellow onion
■ 1 cup (250 ml) coarsely chopped green bell pepper
■ 1 cup (250 ml) coarsely chopped red bell pepper
■ 1 bay leaf
■ 8 oz (227 g) spinach ( baby or young leaves), about 8 cups (2 L)
■ Cooked rice, attieke (a couscous made out of fermented cassava root), or boiled cassava or yams, for serving
1. In a large bowl, add the chicken and season with the garlic, scallions, pepper, salt, ginger, thyme, paprika and cayenne (if using). Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat oven to 350 F (177 C).
3. In a large Dutch oven or heavy-bottomed pot, place the marinated chicken and add the eggplant, tomatoes, onion, green and red bell peppers, and bay leaf. Mix well, cover and cook in the oven without opening the lid for about 30 minutes. Remove the pot from the oven and lightly shake it once or twice, while still keeping the lid on, to prevent the ingredients from sticking to the bottom (you will need heatproof gloves or kitchen towels to hold and shake the hot pot). Return the pot to the oven and continue cooking until the chicken is cooked, the eggplant and bell peppers are soft, and enough juice has been released to form a broth, about 45 minutes.
4. Remove the pot from the oven, then fold in the spinach and stir until the spinach has wilted, about 1 minute. Serve hot with the rice or another starch of your choice.