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Ivorian kedjenou chicken stew with tomato, peppers, onions, and attieke.

Ivorian Kedjenou

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Ivory Coast chicken slow-cooked with tomato, peppers, onion, ginger, and thyme in its own juices.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ivorian, West African
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Vegetables
  • 4 lb bone-in chicken thighs and drumsticks skin mostly removed
  • 2 large yellow onions thickly sliced
  • 4 medium ripe tomatoes chopped
  • 2 large red bell peppers sliced
  • 1 large yellow bell pepper sliced
  • 6 cloves garlic minced
  • 2 tbsp fresh ginger finely grated
  • 2 tbsp tomato paste
  • 2 tbsp neutral oil
Seasoning and Serve
  • 1 tbsp fresh thyme leaves
  • 2 whole bay leaves
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1 1/2 tsp fine salt
  • 1 whole Scotch bonnet chile left whole
  • 3 cups cooked attieke for serving

Equipment

  • Large Dutch oven with tight lid
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Build the Pot:
  1. Pat the chicken dry and season it with the salt, pepper, paprika, and thyme.
  2. Heat the oil in a Dutch oven. Brown the chicken lightly in two batches, then return all pieces to the pot.
  3. Add the onions, tomatoes, peppers, garlic, ginger, tomato paste, bay leaves, and whole Scotch bonnet. Toss gently; do not add water.
Cook Kedjenou:
  1. Cover tightly and cook over the lowest heat for 60 to 75 minutes, shaking the closed pot carefully every 15 minutes so the natural juices circulate.
  2. Remove the chile and bay leaves. Uncover for 5 to 10 minutes if the juices need reducing, then taste for salt.
Serve:
  1. Rest the stew for 10 minutes so the sauce settles.
  2. Serve the chicken and softened vegetables with warm attieke.

Nutrition

Calories: 520kcalCarbohydrates: 39gProtein: 43gFat: 21gSaturated Fat: 5gCholesterol: 150mgSodium: 760mgFiber: 6gSugar: 9g

Notes

  • A tight lid is essential because kedjenou cooks in moisture released by the chicken and vegetables.
  • For less heat, keep the Scotch bonnet whole and remove it before serving.