← Nouns Cooking · West & East African

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks, skin removed if you like
• 2 Onion, sliced
• 3 Tomato, chopped
• 1 small aubergine, diced
• 1 green or red pepper, sliced
• 1 Scotch bonnet chilli, minced (use 2 for real heat)
• 3 cloves Garlic, crushed
• 1 tsp fresh ginger, grated
• 4 Spring onion, sliced
• 2 Bay leaves
• 2 sprigs Thyme
• 1 tbsp peanut or vegetable oil
• 1½ tsp Salt
• ½ tsp Black pepper

Method

1. Put everything into a heavy casserole with a tight lid and mix well with your hands so the chicken is coated.
2. Cover tightly and set over medium heat. Once you hear it sizzle, after about 5 min, turn the heat to low.
3. Cook for 50–55 min without lifting the lid. Every 10 min, hold the lid down and give the pot a firm shake to stop anything sticking. The chicken releases its own juices to make the sauce.
4. Check that the chicken is tender and reaches 75°C (165°F) at the bone. If the sauce is thin, simmer uncovered for 5 min.
5. Taste for salt and serve with attiéké (cassava couscous) or rice.

Tips

• No water is added: a heavy pot with a well-fitting lid is what makes it work. If your lid is loose, seal it with foil.
• Traditionally kedjenou is cooked in a clay pot (canari) set in embers.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Eat Well Abi