Savory Ivorian Chicken and Vegetables - Kejenou

Ingredients:

4 chicken pieces, rinsed and patted dry

6 lage shrimp, peeled and deveined, with tails intact

2 teaspoons garlic salt and 2 teaspoons sweet paprika, mixed together

1/2 cup peanut oil

2 yellow onions, minced

4 cloves garlic, minced

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon saffron powder

3/4 teaspoon saffron powder

3/4 cup long-grain white rice

4 to 6 cups chicken stock or equal quantities sweet white wine and chicken stock

Parsley sprigs, for garnish

Butter, for garnish

4 romaine lettuce leaves

Cooking Instructions:

Season the chicken and shrimp with garlic salt and paprika, and let sit for 2 to 4 hours in the refrigerator. In a large skillet, heat the oil and saute the chicken and shrimp. Remove the shrimp when they turn pink and the chicken when it is browned on all sides. Set both aside. Add the onions and garlic to the same oil, and saute until the onions start to brown; then stir in the tomatoes, tomato paste, chiles, cinnamon, nutmeg, and saffron. Simmer for 5 minutes on medium heat, then add the chicken, rice, and 2 cups of the chicken stock. Taste and season. Cover the skillet and simmer on low heat, stirring periodically to avoid sticking or burning. Add the remaining stock as necessary until the rice is soft and the meat is cooked and moist. (This dish is not meant to be dry.) When cooked, transfer to individual bowls, and garnish each portion with parsley and a small amount of butter, and the shrimp. Serve hot with a lettuce leaf covering each serving.

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