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Kedjenou - slow cooked chicken dish from the Ivory Coast

Recipe from: 2 june 2010
chicken stew

Ingredients 14
Servings 7
Time 10 mins


  • 1.5
    large chicken cut into serving-sized pieces
  • 4
    small aubergines, peeled and cut into pieces
  • 6
    okra, cleaned and chopped
  • 2
    onions, chopped
  • 1 - 2
    hot chillies, chopped
  • 4
    large tomatoes, blanched, peeled and chopped
  • 2
    length fresh ginger, peeled
  • 1
    fresh grated ginger
  • 1
    bay leaf
  • 1
  • 2
    garlic, crushed and chopped
  • 120
    fresh chicken stock
  • 1
    peanut oil
  • Salt and pepper to taste


1 hour 40 mins
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.


Read more on: poultry  |  sauté


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