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Kedjenou

Name: Kedjenou
Total time: 90 min
Yield: Serves 4
Cuisine: Côte d'Ivoire
Ingredients: 800g (bone-in) Chicken Thigh; 2 Onion; 3 Tomato; 1 Eggplant; 3 cloves Garlic; 1 piece Ginger; 2 Green Chili Pepper; 2 Bay leaf; A pinch Thyme; 2 tsp Salt; To taste Attiéké (or rice)

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Chicken and vegetables braised without water in a sealed pot — Côte d'Ivoire's traditional chicken stew.

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📖 The Story Behind This Dish

Kedjenou is a traditional Ivorian chicken dish: chicken, onion, tomato, eggplant, and chili are placed in a clay pot called a canari, the lid is sealed with banana leaves, and it's braised without any water. The pot is shaken from time to time to stir it during cooking, and the chicken becomes meltingly tender.

🌆 Where it's eaten: In a village yard, a woman lifts a clay pot from the charcoal with both hands and shakes it, and the family gathers at the aroma.

🥕 Ingredients (serves 4)

Chicken Thigh 800g (bone-in)
Onion 2
Tomato 3
Eggplant 1
Garlic 3 cloves
Ginger 1 piece
Green Chili Pepper 2
Bay leaf 2
Thyme A pinch
Salt 2 tsp
Attiéké (or rice) To taste

👩‍🍳 Instructions

Cut the chicken into large pieces and toss with salt.
Put the chicken, onion wedges, chopped tomatoes, eggplant, grated garlic and ginger, green chili, bay leaf, and thyme in a heavy pot.
Seal the lid with foil and set over low heat without adding water.
Every 15 minutes, lift and shake the pot (don't open the lid); cook 1 hour.
When the chicken is falling apart and the vegetables' juices have made a sauce, season with salt.
Serve with attiéké or rice.

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