Name: Kedjenou - slow cooked chicken dish from the Ivory Coast
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 7 servings
Cuisine: Boil
Ingredients: 1.5 kg chicken large, pieces; 4 aubergine small, chopped; 6 okra chopped; 2 onion chopped; 1 - 2 fresh chillies chopped; 4 tomatoes large, blanched, peeled and chopped; 2 cm fresh ginger peeled; 1 Tbs fresh ginger grated; 1 bay leaves; 1 sprig fresh thyme; 2 cloves garlic crushed and chopped; 120 ml stock chicken; 1 Tbs peanut oil; salt and freshly ground black pepper to taste

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Ingredients (14)

1.5 kg	chicken — large, pieces
4	aubergine — small, chopped
6	okra — chopped
2	onion — chopped
1 - 2	fresh chillies — chopped
4	tomatoes — large, blanched, peeled and chopped
2 cm	fresh ginger — peeled
1 Tbs	fresh ginger — grated
1	bay leaves
1 sprig	fresh thyme
2 cloves	garlic — crushed and chopped
120 ml	stock — chicken
1 Tbs	peanut oil
	salt and freshly ground black pepper — to taste

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Method:

Pre-heat oven to 160 C.

Combine all ingredients in a large cooking pot and stir until everything is well mixed before sealing the pot with a tight-fitting lid.

To make sure it’s well sealed, cover the pot with aluminium foil and then cover it with the lid.

Place in the oven (or cook over low heat on top of the stove or on the embers of a wood fire) and remember to shake the cooking vessel every 5 to 10 minutes during cooking process – cooking time is about 100 minutes – the shaking is vital.

Take the pot from the oven and allow to rest for 10 minutes before serving with FuFu.

If you decide to use a crock-pot, cook according to the manufacturer’s instructions, and skip the turning or shaking.

In Cote d’Ivoire, Kedjenou is usually served with attiéké but it can be served with fufu or rice as well.