Kedjenou
Kedjenou is a flavorful Ivorian slow-cooked chicken dish, simmered in its own juices with vegetables for a rich sauce.
Contents (2 sections)▾
Ingredients
- 1 kg chicken, cut into pieces
- 3 medium tomatoes, chopped
- 2 medium onions, sliced
- 1 piece (5 cm) fresh ginger, grated
- 4 cloves garlic, minced
- 1-2 scotch bonnet peppers, whole
- 1 tbsp vegetable oil
- Salt, to taste
- 2 cups attieke (cassava couscous), for serving
Steps
In a large canari (sealed pot), add the chicken, tomatoes, onions, ginger, garlic, and scotch bonnet. Season with salt and drizzle with vegetable oil.
Cover the pot tightly and place it on medium heat. Allow it to cook for about 15 minutes without adding any liquid. The chicken will release its juices.
After cooking, check if the chicken is tender and the sauce has thickened. If it seems too dry, add a tablespoon of water and cover again for another 5 minutes.
Once done, serve the Kedjenou hot with attieke on the side.
Why this works
The magic of Kedjenou lies in the slow-cooking technique using a canari, a sealed pot that traps moisture. By cooking the chicken with no added liquid, the meat releases its own juices, which combine with the flavors of the tomatoes, onions, ginger, and garlic to create a rich sauce. This method ensures that the dish retains its natural flavors and the ingredients meld beautifully. If the sauce seems too thin, it's essential to let it cook a bit longer to reduce and concentrate the flavors. Alternatively, if it appears too thick before serving, adding a small amount of water can help achieve the desired consistency without losing flavor. This careful balance is key to producing a succulent and aromatic dish that showcases the essence of Ivorian cuisine.
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