Kejenou RecipeOrigin: Cote dIvoire Period: Traditional |
Ingredients
4 chicken breasts, halved 
Kejenou Preparation:Method:Marinate the chicken and prawns with the salt, 1 clove minced garlic and the paprika for 2 hours in the refrigerator. When ready fry the onions and garlic in the olive oil in a large pan. Add the chicken (reserve the prawns), tomatoes, tomato paste, chillies, spices and cook for five minutes. Add the rice and the liquid ingredients and bring to the boil Reduce to a simmer and cook for about 35 minutes, or until the meat is done. Add the prawns and cook until they turn pink then serve immediately. |
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