Kedjenou

🛒 Ingredients

• Boneless, skinless chicken thighs 800 g · 1320 kcal
• Ripe tomatoes 400 g · 72 kcal
• Onions 200 g · 80 kcal
• Bell peppers (mixed colors) 300 g · 93 kcal
• Aubergine (eggplant) 200 g · 50 kcal
• Okra 100 g · 33 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger 20 g · 16 kcal
• Habanero or Scotch Bonnet pepper 10 g · 4 kcal
• Bay leaves 1 g · 0 kcal
• Fresh thyme sprigs 5 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into large chunks, season generously with salt and black pepper, then set aside to marinate for at least 15 minutes.
2. Roughly chop the tomatoes, onions, bell peppers, aubergine, and okra. Finely mince the garlic and ginger, and thinly slice the habanero pepper (or leave whole for less heat).
3. In a heavy-bottomed pot or traditional canari (clay pot), arrange the chopped vegetables, garlic, ginger, habanero, bay leaves, and thyme. Place the marinated chicken pieces on top of the vegetables.
4. Cover the pot tightly with a lid, traditionally sealed with dough or aluminum foil, ensuring no steam escapes. Place it over medium-low heat.
5. Cook for 1.5 hours without opening the lid, allowing the chicken and vegetables to simmer in their own juices. The natural moisture creates the sauce.
6. After cooking, carefully open the pot. Stir gently to combine the ingredients, ensuring the chicken is tender and vegetables are soft.
7. Serve Kedjenou hot, traditionally with attieke (steamed cassava couscous) or rice.