Chef-tested recipe
Chicken and vegetables slowly sealed and braised in their own concentrated juices
Kedjenou de poulet is a signature chicken stew from Côte d’Ivoire, traditionally cooked in a sealed earthenware canari over a fire. Chicken, tomato, onion, vegetables, chilli, and aromatics braise slowly in the moisture they release, with little or no added liquid. The pot is moved or shaken periodically rather than stirred constantly, concentrating the juices while keeping the chicken tender.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 25 mins
- Cook Time
- 1 hour 10 mins
- Total Time
- 1 hour 35 mins
- Cuisine
- Ivorian
- Course
- Main dishes
- Cooking Method
- Sealed-pot steam braising
- Difficulty
- Intermediate
- Best Served With
- Best served with attiéké, steamed rice, boiled yam, foutou, or ripe fried plantain.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy Dutch oven with tight lidpaid link
- Dry oven mittspaid link
- Instant-read thermometerpaid link
- Large mixing bowlpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the kedjenou
- Whole chicken, cut into 10 to 12 bone-in pieces: 1800 g
- Ripe tomatoes, roughly chopped: 1000 g
- Yellow onions, thickly sliced: 700 g
- Aubergines, cut into 4 cm pieces: 600 g
- Red bell pepper, thickly sliced: 300 g
- Spring onions, cut into 4 cm lengths: 150 g
- Garlic cloves, finely grated: 35 g
- Fresh ginger, finely grated: 25 g
- Fresh thyme leaves: 8 g
- Bay leaves: 2 g
- Scotch bonnet chilli, pierced but left whole: 20 g
- Fine sea saltpaid link: 18 g
- Freshly ground black pepper: 4 g
Preparation Overview
Cut the chicken and vegetables into generous pieces. Use a heavy pot with a very tight lid because the recipe relies entirely on trapped steam and vegetable juices. Pierce the chilli only if moderate heat is desired; cutting it releases considerably more heat.
Method
Place the chicken pieces in a large bowl and season with the salt, black pepper, garlic, ginger, and thyme.
Put half of the tomatoes and onions in the base of a heavy pot with a tight lid.
Arrange the chicken over the vegetables, then add the aubergine, bell pepper, spring onions, bay leaves, and whole Scotch bonnet.
Cover with the remaining tomatoes and onions; do not add water or oil.
Seal the pot tightly with its lid and place over medium-low heat for 10 minutes until steam and juices begin to collect.
Reduce to low heat and cook for 25 minutes without opening the lid.
Wearing dry oven mitts, hold the lid securely and rock the pot gently from side to side to redistribute the ingredients; do not invert it.
Continue cooking for 25 to 30 minutes, rocking the sealed pot once more halfway through.
Open carefully away from the face, remove the chilli if the desired heat is reached, and confirm the chicken is at least 74°C and tender.
Simmer uncovered for up to 5 minutes only if the natural sauce needs slight concentration, then serve hot.
Beginner Technique Notes
Do not add stock at the beginning; tomatoes, onions, aubergine, and chicken release the required liquid.
Use the lowest heat that maintains steady steam after the first 10 minutes.
Always secure the lid with oven mitts and rock the pot gently rather than shaking a hot heavy vessel aggressively.
Open the lid away from the face because a large amount of hot steam is trapped inside.
Tips and Variations
A heavy Dutch oven is the safest practical substitute for a traditional earthenware canari.
Guinea fowl may replace chicken but usually requires a longer braising time.
Leave the Scotch bonnet whole for aroma and controlled heat, or split it for a much hotter stew.
Avoid frequent stirring because it breaks the vegetables and releases the trapped steam.
Serving Ideas
- Spoon attiéké or rice onto a platter, arrange the chicken beside it, and ladle the concentrated tomato-onion juices over both.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Reheat covered to at least 74°C, adding only a spoonful of water if necessary. Freeze for up to 3 months.
Nutritional Value
Allergen Notes
No major regulated allergens are intentionally included. Check packaged chicken, spices, and any accompaniments for allergens or cross-contact.
Frequently Asked Questions
Why is no water added?
The sealed cooking method traps the moisture naturally released by the chicken and vegetables.
What does kedjenou mean?
The name is commonly linked to moving or shaking the pot during cooking rather than stirring it repeatedly.
Can I use a Dutch oven?
Yes. Choose one with a tight lid and keep the heat low after the initial steam develops.
What is the traditional accompaniment?
Attiéké, a fermented cassava couscous from Côte d’Ivoire, is one of the best-known pairings.
