- Chicken1 Piece(s)
- Tomato20 Piece(s)
- Eggplants4 Piece(s)
- Onion4 Piece(s)
- Shallot4 Piece(s)
- Pepper6 Piece(s)green pepper
- Peanut OilPinch
- WaterAs needed
Among the chicken recipes in the african culinary, the Kedjenou is the most known dish in the ivorian cuisine. A tasty chicken dish with easy cooking steps.
Preparations of the condiments
Start by cutting the chicken into equal pieces.
Mince the half of onions and green peppers and chop the tomatoes and eggplant into large dice.
Cooking the the chicken with vegetables
First, slice an onion. Then sweat it in the peanut oil for a few minutes (the traditional recipe is that the kedjenou is cooked in canary. If not canary, use a stainless steel casserole dish).
Add the chicken pieces and brown them on all sides for about ten minutes so that it obtains a beautiful golden color.
Add a large glass of water and a pinch of African pepper. Mix using a wooden spatula.
Finishing the kedjenou
Cook covered (the traditional recipe recommends covering the canary with attiéké leaves , using a string) and cook for 45 minutes over low heat.
Stir occasionally during cooking to prevent chicken and vegetables from sticking to the bottom of the cooking container.
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Serve hot with rice or attiéké .
To make this kedjenou chicken with the original method you must use a canary " local cooking pottery" !