National Dishes of the World

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Chicken kedjenou
Photo: goodiesfirst, CC BY 2.0, Wikimedia Commons

main dish

Chicken kedjenou

Kédjénou

Chicken braised in its own juices with tomatoes, onion, aubergine and chilli in a tightly sealed clay pot.

Eaten in: Côte d’Ivoire

Prep
20 min
Cooking
1 h 10 min
Total
1 h 30 min
Servings
4

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About the dish

Kedjenou is an Ivorian chicken stew rooted in the traditions of the Baoulé people. The meat and vegetables – tomatoes, onion, aubergine, garlic, ginger and hot chilli – go into a clay pot called a canari, which is sealed tightly with banana leaves and set on embers without any water. Instead of stirring, the cook shakes the pot now and then so nothing sticks. The chicken braises in its own juices and becomes very tender, and the sauce is concentrated and aromatic. It is served with attiéké or rice.

Main ingredients

  • chicken
  • tomatoes
  • onion
  • aubergine
  • garlic
  • ginger
  • chilli

More: Wikipedia (en)

Recipe

Chicken kedjenou

https://foodmap.ominuvo.com/dish/kedjenou

Ingredients

4 servings

4 servings

Method

  1. Dice the tomatoes, onions and aubergine and finely chop the garlic, ginger and chilli.

  2. Put the chicken in a heavy lidded pot or cast-iron casserole with the vegetables, herbs, crumbled stock cube, oil, salt and pepper and mix with your hands.

  3. Seal very tightly – ideally with foil first and then the lid.

  4. Cook over low heat for about 60–70 minutes without opening the pot or adding water.

  5. Every 10 minutes shake the pot vigorously, holding the lid down, so the meat doesn't catch.

  6. Check that the chicken is tender, adjust the seasoning and serve with attiéké or rice.

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