Kedjenou Chicken Recipe

Servings: 6 people
Total Time: 1 hour 10 minutes
Calories: 387 kcal

Kedjenou is a magnificent chicken dish that is astoundingly easy to make. It is chicken that is basted in its own juice in a “canary,” or earthenware jar, on a wood fire.

This tasty chicken is a very popular dish in Ivory Coast. It is believed to have originated from Baoulé; an ethnic group in Ivory Coast. According to several sources the word kedjenou comes from the Baoulé language which means to move or shake. While braising the chicken the pot is frequently shaken, vigorously, so that the chicken or sauce does not stick to the bottom of the pot.

Ingredients

• 1 whole chicken 4 to 5 pounds skin on, cut into medium pieces
• 2 medium onions
• 2 green onions
• 1 fresh red or green peppers
• 4 tomatoes
• 1 tablespoon ginger paste
• 1 tablespoon garlic puree
• 1 fresh spring thyme
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 Tablespoon chicken bouillon or more optional
• 1 whole habenero pepper (optional) 🥵🌶️🔥
• Salt and pepper to taste

Instructions

1. Pre-Heat oven to 350 degrees F.

2. Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt , place in the Dutch oven.

3. You may season chicken with garlic , ginger , thyme, paprika, green onions , chicken bouillon and onions. At at least 2 hours or preferably overnight in the fridge for optimal flavor.

4. Slice tomatoes, onion, green onions and green pepper.

5. Combine all the ingredients in a Dutch oven or any oven safe pot and stir until everything is fully combine.

6. Cover it with its lid.

7. Place in the often and shake the pot once or twice during cooking without opening the pot.

8. Bake for about 1 hour until chicken is tender depending on which chicken you use and how you like your chicken.

9. Serve with atieke or white rice