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Kedjenou
Pot-steamed chicken
Ivorian chicken steamed in a sealed pot in its own juices
Kedjenou comes from the Baoulé people of central Côte d'Ivoire, who cooked it in a sealed clay canari set in the embers and shook the pot instead of stirring it; today it is a weekend favourite in Abidjan's maquis, served with attiéké or rice. Chicken, tomato, onion, aubergine, ginger and chilli go into the pot with no water at all, and the vegetables release enough juice to make a light, intense sauce. The mistake is lifting the lid to stir: the steam escapes and the pot can burn, so seal it well and shake it instead. Chef's tip: a heavy casserole with a sheet of foil pressed under the lid works just like the clay pot.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 ⅛ lb chicken piecesbone in, skin removed
- 2 onionssliced
- 4 ripe tomatoeschopped
- 1 small auberginein 3 cm chunks
- 1 green peppersliced
- 1 oz fresh gingergrated
- 4 garlic clovescrushed
- 1 scotch bonnet chillipricked
- 1 chicken stock cubecrumbled
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
- 1 ⅓ lb attiéké (cassava couscous) or riceto serve
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Method
0/6 doneStep 1: Put 3 ⅛ lb chicken pieces in a heavy casserole with 2 onions, 4 ripe tomatoes, 1 small aubergine, 1 green pepper, 1 oz fresh ginger, 4 garlic cloves, 1 scotch bonnet chilli, 4 thyme sprigs, 2 bay leaves, 1 chicken stock cube, 1 tsp salt, ½ tsp black pepper and 1 tbsp vegetable oil. Toss everything together with your hands.
Step 2: Cover the pot with foil, then the lid, pressing down to seal it. Set over a medium-low heat.
Step 3: Cook for 1 hour 15 minutes without opening. Every 10 minutes, hold the lid down with a cloth and shake the pot firmly for a few seconds so nothing sticks.
75 minStep 4: Open the pot carefully away from your face. The chicken should be very tender and sitting in plenty of juice. Check the thickest piece reaches 165°F, or that the juices run clear and the meat comes away from the bone.
Step 5: If the sauce is thin, simmer uncovered for 5 minutes. Remove the herbs and the chilli, taste for salt.
5 minStep 6: Serve with steamed 1 ⅓ lb attiéké (cassava couscous) or rice or rice. Keeps 2 days in the fridge.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 40 g
- Carbs
- 14 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kedjenou take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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