Kédjénou (Ivorian Slow-Cooked Chicken)
In short: Chicken slow-cooked in its own juices with tomato, onion, eggplant, ginger and chili in a sealed pot, until the meat falls from the bone. It takes about 2 h 40 min in total and makes 5 servings.
- Prep
- 45 min
- Cook
- 1 h 55 min
- Total
- 2 h 40 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 440 kcal
Kédjénou is chicken cooked slowly in its own juices with tomato, onion, ginger, garlic and chili, traditionally in a sealed clay pot set over embers and shaken from time to time. No water is added, so the sauce is concentrated and the meat falls from the bone. It is a celebrated dish across Côte d'Ivoire, served with attiéké, rice or plantain. A heavy pot sealed with foil gives a very good version at home.
Instructions
- Mix the garlic, ginger, thyme leaves, salt and pepper and rub the mixture into the chicken. Leave for 30 minutes.
- Heat the oil in a heavy pot with a tight lid over medium-high heat. Brown the chicken in two batches for 4 minutes per side, then set it aside.
- Cook the onions in the same pot for 5 minutes. Add the tomatoes, eggplant, chili and bay leaf and stir.
- Return the chicken to the pot and spoon the vegetables over it. Press a sheet of foil over the top, then cover with the lid so the pot is sealed.
- Cook on the lowest heat, or in an oven at 150°C (300°F), for 75 to 90 minutes. Every 20 minutes, hold the lid on with oven mitts and gently shake the pot. Do not stir or add water.
- Check that the chicken reaches 74°C (165°F) and is very tender. If the sauce is thin, uncover and simmer for 5 to 10 minutes. Remove the chili and serve with attiéké, rice or plantain.
Tips
- Keep the chili whole to flavor the sauce with little heat. Prick it or chop it if you want a fiery kédjénou.
- Guinea fowl is the classic alternative to chicken. Allow an extra 20 minutes of cooking time.
Questions and answers
Why is no water added to kédjénou?
The sealed pot traps steam, and the tomatoes, onions and chicken release plenty of liquid. The result is a concentrated sauce rather than a thin broth.
Can I cook kédjénou in a slow cooker?
Yes. Brown the chicken first, add the other ingredients, then cook on low for 6 to 7 hours. Do not add water.
What do you serve with kédjénou?
Attiéké is the classic partner, along with rice, boiled yam or fried plantain. A bowl of sliced hot pepper on the side lets each person add heat.
How long does it take to make Kédjénou (Ivorian Slow-Cooked Chicken)?
About 2 h 40 min in total: 45 min of preparation and 1 h 55 min of cooking.
How many calories are in Kédjénou (Ivorian Slow-Cooked Chicken)?
About 440 kcal per serving, with 35 g of protein, 14 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 14 g |
| Fat | 27 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
