Kedjenou
A slow-cooked Ivorian chicken stew sealed in its own pot so it braises in its juices with tomatoes, peppers, and ginger for intensely concentrated flavor.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Layer the chicken pieces in a heavy pot or Dutch oven with the chopped tomatoes, sliced onions, bell pepper, whole scotch bonnet, grated ginger, and minced garlic.
- 2
Season with the thyme, bay leaf, 1 1/2 teaspoons salt, and black pepper, then toss everything together so the chicken is well coated.
- 3
Cover the pot with a tight-fitting lid and cook over low heat without adding any water, letting the chicken release its own juices, for the first 20 minutes.
- 4
Shake the covered pot vigorously every 10 minutes rather than stirring, which keeps the chicken intact and circulates the building sauce.
- 5
Continue cooking for 35 to 40 minutes total until the chicken is fork-tender and the sauce has reduced into a rich, concentrated gravy.
- 6
Remove the bay leaf and whole pepper, adjust the seasoning, and serve hot over attiéké or rice.
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