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, chili, 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.
- Prep
- 25 mins
- Cook
- 1 hour 10 mins
- Total
- 1 hour 35 mins
- Serves
- 6
- Difficulty
- Intermediate
- Cuisine
- Ivorian
The recipe
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Before you start
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 chili only if moderate heat is desired; cutting it releases considerably more heat.
Ingredients
For the kedjenou
Quantities change with servings; cooking times stay the same.
Equipment
- Large heavy Dutch oven with tight lid paid link
- Dry oven mitts paid link
- Instant-read thermometer paid link
- Large mixing bowl paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
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 chili 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.
Chef’s 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.
Serve with
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.
Nutrition per serving (estimated)
- 500 kcal
- Calories
- 48 g
- Protein
- 28 g
- Carbohydrates
- 24 g
- Fat
- 8 g
- Fibre
- 14 g
- Sugar
- 790 mg
- Sodium
Allergens
No major regulated allergens are intentionally included. Check packaged chicken, spices, and any accompaniments for allergens or cross-contact.
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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.
