Kedjenou de PouletIvorian Covered-Pot Chicken Stew

Name: Kedjenou de Poulet (Ivorian Covered-Pot Chicken Stew)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Ivory Coast
Ingredients: 8 pcs Chicken Thigh (cut into serving pieces); 200 g Onion (finely chopped); 300 g Tomato (finely chopped); 250 g Eggplant (cut into chunks); 150 g Green Bell Pepper (cut into strips); 15 g Garlic (crushed); 20 g Fresh Ginger (crushed); 1 pcs Habanero Chili (whole); 30 ml Vegetable Oil; 2 pcs Bay Leaf; 2 g Dried Thyme; 8 g Salt; 2 g Black Pepper; 5 g Maggi Seasoning; 50 ml Water

Chicken cooks gently in a tightly covered pot with onion, tomato, peppers, and ginger until the vegetables form a concentrated sauce. This Ivorian preparation relies on trapped steam rather than added stock.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

437kcal

Calories

45g

Protein

23g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

8pcs
Chicken Thigh (cut into serving pieces)
200g
Onion (finely chopped)
300g
Tomato (finely chopped)
250g
Eggplant (cut into chunks)
150g
Green Bell Pepper (cut into strips)
15g
Garlic (crushed)
20g
Fresh Ginger (crushed)
1pcs
Habanero Chili (whole)
30ml
Vegetable Oil
2pcs
Bay Leaf
2g
Dried Thyme
8g
Salt
2g
Black Pepper
5g
Maggi Seasoning
50ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a heavy pot over medium heat.
02
Add the onion and cook until it softens and turns translucent.
03
Stir in the garlic and fresh ginger and cook just until fragrant.
04
Add the chicken thighs pieces and turn them in the aromatics to coat well.
05
Add the tomato, eggplant, green bell pepper, whole habanero chili, bay leaves, and dried thyme.
06
Season with the salt, black pepper, and Maggi seasoning, then pour in the water.
07
Cover the pot tightly and cook over low heat until the chicken is very tender and the vegetables have broken down into a sauce, gently shaking the pot from time to time instead of stirring too much.
08
Keep the pot tightly covered and cook over low heat, shaking it occasionally rather than lifting the lid, until the chicken is tender and reaches 74°C (165°F) and the vegetables have formed a concentrated sauce.

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