Kedjenou
A slow-simmered chicken dish credited to Côte d'Ivoire's Baoulé people — its name is a Baoulé word for 'to shake,' referring to the way the sealed clay pot (canari) is periodically shaken rather than opened and stirred. No liquid is added at all: the chicken and vegetables steam entirely in their own released juices inside the tightly sealed pot. Cooking this as an open stew with added stock is a common shortcut that loses the self-steaming technique that actually defines the dish.
Meat
Ingredients
- 1 whole chicken, cut into pieces, skin on
- 3 tomatoes, chopped
- 1 onion, chopped
- 1 eggplant, cubed
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 1 chile pepper, chopped
- 1 bay leaf
- Thyme
- 1 tbsp palm oil (optional)
Steps
- Combine the raw chicken with all the chopped vegetables, garlic, ginger, chile, and seasoning directly in a heavy pot with a tight-fitting lid.
- Cover tightly and cook over low heat, shaking the covered pot occasionally instead of stirring or opening it.
- Cook until the chicken is tender and the vegetables have released a light sauce, about 60-75 minutes, without adding any water.
- Serve with attiéké or rice.