Kedjenou
Kedjenou, from above
Non vegCôte d'Ivoire

Kedjenou

Chicken and vegetables slow cooked in their own juices in a sealed pot. Shake, don't stir.

70 minTime
50 gProtein each
mediumSpice
The shaken pot2 chapters · 1 min read

Make it your way

Grandma's wayChicken and vegetables, sealed and shaken in a canari.
The original
467kcalsame
50 gproteinsame
4 gfibresame
70minutessame

Classic kedjenou.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 chicken (about 1.2 kg), cut in pieces
Onion2, sliced
Tomato3, chopped
Brinjal (eggplant, aubergine)2 small aubergines, cubed
Gingerthumb, grated
Garlic5 cloves, crushed
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, whole
Dried thyme1 tsp
Bay leaf (indian bay leaf)2
Cooking oil (vegetable oil)1 tbsp
Saltto taste

Method

4 steps
  1. 1Put the chicken, vegetables, ginger, garlic, pepper, herbs, oil and salt in a heavy pot. Add no water.
  2. 2Seal with a tight lid (or foil under the lid) and cook over low heat.
  3. 3Every 10 minutes, lift the pot and shake it hard without opening, for 50 to 60 minutes.
  4. 4Open and check the chicken is cooked through with no pink.
Serve it like this

Bring the pot to the table and serve over attiéké or rice, spooning plenty of the juices.

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Make it a meal

What goes with Kedjenou: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Attiéké with grilled fish50 min
On the side Coconut chutney10 min
On the side Mosaru bajji10 min
A little snack Alloco25 min
To drink Kokum sharbat25 min
Something sweet Malai kulfi60 min
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