Main
Kedjenou (Ivorian sealed-pot chicken stew)
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
4 servings
- Chicken — to buy1 chicken, cut into pieces (1.2 kg)
- Onion — to buy2, sliced
- Tomato — to buy3
- Bell pepper — to buy1
- Garlic — to buy3 cloves
- Chili pepper — to buy1
- Salt — to buy1 tsp
- Attiéké (fermented cassava couscous) — to buy400 g, to serve
Preparation
Cut the chicken into pieces and place it in a pot with onion, tomato, bell pepper and garlic, without adding any water.
Season with chili and salt, seal the pot tightly (ideally a clay canari pot).
Cook over low heat for 1 hour, shaking the pot from time to time instead of stirring, so the chicken simmers in its own juices without ever lifting the lid.
Check that the chicken is very tender and the vegetables have released a concentrated, fragrant sauce.
Serve piping hot with attiéké or white rice.