Aromatic one-pot stew with chicken, vegetables, and herbs cooked in a sealed clay pot for maximum flavor.
Kedjenou is a traditional Ivorian cooking method where meat, vegetables, and herbs are sealed in a clay pot and slow-cooked without adding water — the vegetables release their moisture to create a rich, concentrated broth. The sealed cooking preserves all the aromas and flavors, resulting in incredibly tender meat and vegetables infused with spices and herbs. It's both a cooking technique and a iconic dish of Côte d'Ivoire.
Serves 4
Cut all vegetables into bite-sized pieces. Have herbs ready (bay leaves, thyme if available).
In a clay pot or heavy pot, layer chicken, vegetables, garlic, and bay leaves. Sprinkle with salt and pepper and 1 tsp dried thyme. Add no water.
If using traditional clay pot, seal the lid with dough. If using a regular pot, cover tightly with foil then the lid. Cook over medium-low heat.
After 20 minutes, gently shake the pot without opening it to redistribute ingredients. Cook for 25–30 more minutes until chicken is very tender.
Carefully open the pot (steam will be hot). Serve the contents with accumulated broth directly from the pot over rice or with bread.
Don't open the pot while cooking or you'll lose the steam.
The vegetables release enough liquid; do not add water.
A clay pot is traditional but a heavy covered pot works well too.
Use beef or lamb instead of chicken
Add okra or green beans
Include dried fish for extra umami
Refrigerate up to 3 days. Reheat gently over low heat.
Kedjenou is a traditional Ivorian cooking method that dates back generations and showcases the efficiency of slow-cooking with no added liquid. It's a staple of home cooking across Côte d'Ivoire.
Yes, a heavy pot with a tight-fitting lid works well. The results may be slightly different but still delicious.
It's still good, but you lose some of the concentrated flavor. Try to keep the lid as tight as possible.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes