Lunches

Ivorian Slow-Cooked Chicken Stew (Kedjenou de Poulet)

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20 min

Prep

50 min

Cook

Ingredients

1 whole chicken (about 1.5 kg / 3.3 lb), cut into pieces
3 tomatoes, chopped
2 onions, sliced
1 eggplant, cubed
2 bell peppers, sliced
3 cloves garlic, minced
1 tbsp tomato paste
1 chili pepper, whole
2 tbsp palm oil or neutral oil
Salt, to taste

Method

Combine all ingredients in the pot without adding water.
Cover tightly and place over low heat.
Cook for 45-60 minutes, shaking the covered pot occasionally instead of stirring, until the chicken is tender and the vegetables have released their liquid.
Check seasoning and adjust salt before serving.
Serve hot with attieke or rice.

Introduction: Kedjenou is traditionally cooked in a sealed clay pot called a canari, shaken rather than stirred, so the chicken steams gently in its own juices alongside vegetables — a technique said to preserve every drop of flavor.

Cultural Background: Kedjenou is traditionally cooked in a sealed clay pot called a canari, shaken rather than stirred, so the chicken steams gently in its own juices alongside vegetables — a technique said to preserve every drop of flavor.

Tips: Resist lifting the lid often – the steam trapped inside is what cooks the dish. Shake the pot by the handles rather than stirring with a spoon to keep the vegetables intact.

Variations: Substitute guinea fowl for chicken for a more traditional, gamier version.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if needed.

Nutrition: Approx. per serving: 410 kcal, 32 g protein, 14 g carbohydrate, 26 g fat

FAQs:

Q: Why shake instead of stir?

A: Stirring breaks up the vegetables and releases steam; shaking the sealed pot keeps everything intact while still mixing the flavors.

Q: Can I make this in a regular pot?

A: Yes, any heavy pot with a tight lid works, though a clay pot gives the most authentic texture and flavor.