Kedjenou (Ivorian Slow-Cooked Chicken)

About This Recipe

Kedjenou (sometimes written kédjénou) is the national dish of Côte d'Ivoire and one of West Africa's great low-and-slow techniques. Chicken pieces are layered in a sealed terracotta canari pot with onions, tomato, peppers, garlic, ginger, and a single hot pepper — no added water, no stock — then cooked slowly over coals or low heat, shaken vigorously every few minutes (never stirred with a spoon) to keep everything moving without breaking the seal. The result is chicken that has stewed in nothing but its own juices and the moisture from the vegetables: tender, deeply concentrated, with a sauce so glossy it looks lacquered. Traditionally served with attiéké — fermented cassava couscous — kedjenou is the soul of Akan and Baoulé village cooking and now appears on every restaurant menu from Abidjan to Bouaké.

Ingredients

Serves 4

• 1.4 kgbone-in chicken pieces (mix of thigh, drumstick, breast)
• 2 largeyellow onions, thickly sliced
• 3 largeripe tomatoes, roughly chopped
• 2 tbsptomato paste
• 1green bell pepper, cut into chunks
• 1red bell pepper, cut into chunks
• 6 clovesgarlic, smashed
• 2 tbspfresh ginger, sliced
• 1Scotch bonnet pepper, whole (do not pierce)
• 2 leavesbay
• 2 sprigsfresh thyme
• 1 cubechicken bouillon (Maggi or Jumbo)
• 1.5 tspfine salt
• 1 tspblack pepper
• 1 tspground white pepper
• 2 tbspneutral oil
• 2 tbspfresh parsley or basil, chopped, to finish

Instructions

1. 1

   Season the chicken

   Toss the chicken pieces with salt, both peppers, the crumbled bouillon cube, and the oil. Let stand 15 minutes.

2. 2

   Layer the pot

   Use a heavy lidded pot (a Dutch oven, terracotta canari, or claypot). Layer half the onions and tomatoes on the bottom, then the chicken, then the remaining onions, tomatoes, both bell peppers, garlic, ginger, bay, and thyme. Lay the whole Scotch bonnet on top. Stir in the tomato paste.

3. 3

   Seal and cook

   Cover with the lid. If your lid doesn't seal tightly, lay a sheet of foil between pot and lid. Set over the lowest heat your stove will hold (or in a 150°C oven).

   No liquid is added — the chicken and vegetables will release plenty as they cook.

4. 4

   Shake every 7 minutes

   Cook 60–75 minutes. Every 7 minutes, lift the pot by the handles and shake it firmly side to side — this redistributes everything without breaking the seal or smashing the vegetables. Never stir with a spoon.

   Resist the urge to lift the lid; every peek lets steam escape and dilutes the concentrated flavor.

5. 5

   Check the bird

   After 60 minutes, lift the lid for the first time. The chicken should fall easily off the bone and the bottom of the pot should be coated in a thick glossy sauce. If liquid still looks thin, cook 15 more minutes uncovered.

6. 6

   Finish and serve

   Remove and discard the Scotch bonnet (or split it open and stir in for serious heat). Adjust salt. Scatter with parsley or basil and serve from the pot with attiéké, rice, or fufu.

Variations

• •

  Kedjenou de pintade: the original village version made with guinea fowl, which has a stronger flavor that suits the long cook.

• •

  Kedjenou with okra: stir 200 g whole okra into the pot in the last 15 minutes.

• •

  Smoked-fish kedjenou: layer 200 g smoked tilapia or mackerel with the chicken for extra depth.

Storage

Refrigerate up to 3 days; the dish is even better on day two. Reheat covered on low heat. Freezes well for 2 months.

Frequently Asked Questions