Kedjenou
Kedjenou is an Ivorian chicken stew cooked in a tightly sealed pot with vegetables and almost no added liquid. Shaking rather than stirring preserves the concentrated juices.
From Chef Ilhama’s recipe collection
Photo: goodiesfirst — https://www.flickr.com/photos/scaredykat/2997414024/ · CC BY 2.0 · Sources
How do you make Kedjenou?
Kedjenou uses 8 ingredients and 5 clear steps. Allow 1 hour 20 minutes; the recipe yields 6 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Kedjenou is an Ivorian chicken stew cooked in a tightly sealed pot with vegetables and almost no added liquid. Shaking rather than stirring preserves the concentrated juices.
5 steps
Season chicken with ginger, garlic, thyme, salt and pepper.
Layer chicken, tomato, onion, aubergine, pepper and whole Scotch bonnet in a heavy pot.
Cover tightly and cook over low heat without adding water; shake the pot every 10 minutes.
After about 55 minutes, check that the chicken is tender and safely cooked through.
Remove the whole chilli for gentler heat and reduce uncovered briefly only if necessary.
Serve with attiéké, rice or boiled plantain.
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