Kedjenou, also known as Kedjenou poulet or Kedjenou de Poulet is a spicy stew made with chicken or guinea hen and vegetables that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals. It is a traditional and popular dish in Côte d’Ivoire cuisine.
The stew can be prepared in a variety of ways. It is sometimes prepared with little or no added liquid, leaving the meat to simmer in its own juices, tenderizing the meat and concentrating the tastes of the ingredients. The meal is sometimes cooked in a banana leaf that has been wrapped and sealed and set over hot coals. The meal is traditionally served with Attiéké, a grated cassava side dish in Côte d’Ivoire.
- 1 whole chicken 4 to 5 pounds skin on, cut into medium pieces
- 2 medium-sized onions
- 2 green onions
- 1 fresh red or green peppers
- 4 tomatoes
- 1 tbsp ginger paste
- 1 tbsp garlic purée
- 1 fresh sprig thyme
- 1 bay leaf
- 1 tsp smoked paprika
- 1/2 tbsp chicken bouillon or more optional
- 1 whole habanero pepper optional
- Salt and pepper to taste
- Pre-Heat oven to 176 degree Celsius.
- Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt, place in the oven (or a healthy version, skin the chicken or just use chicken breast).
- You may season chicken with garlic, ginger, thyme, paprika, green onions, chicken bouillon and onions.
- At least 2 hours or preferably overnight in the fridge for optimal flavor.
- Slice tomatoes, onion, green onions and green pepper.
- Combine all the ingredients in an oven or any oven safe pot and stir until everything is fully combine.
- Cover it with its lid. Place in the often and shake the pot once or twice during cooking without opening the pot.
- Bake for about 1 hour until chicken is tender depending on which chicken you use and how you like your chicken.
- Serve with white rice.