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Ivorian Kedjenou Recipe

Kedjenou is a traditional chicken stew from the Ivory Coast. The chicken is simmered with vegetables like tomatoes and peppers, along with herbs, hot peppers, and spices, until a rich sauce forms and the chicken becomes tender.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course stews
Cuisine Coast Ivorian
Servings 4
Calories 490 kcal

Ingredients
  

  • Chicken thighs - 5
  • Onion - 2
  • Bell peppers (I used red, green and yellow) - 3
  • Eggplant (small) - 1
  • Tomatoes (medium) - 4
  • Scallions - 4
  • Ginger - 1 ½ tbsp
  • Garlic - 1 ½ tbsp
  • Bay leaves - 2
  • Fresh thyme - 8 sprigs
  • Smoked paprika - 1 tsp
  • Hot peppers - 2
  • Chicken bouillon - 1 cube
  • Salt and pepper - to taste

Instructions
 

  • Chop all vegetables except the eggplant to prevent it from browning.
  • Finely dice the garlic and ginger.
  • In large bowl combine the chicken, garlic, ginger, salt, pepper, paprika, thyme, whole hot peppers and bay leaves and marinate for at least two hours.
  • Remove the chicken, hot peppers and bay leaves and set aside.
  • Chop the eggplant and mix into remaining vegetable mixture.
  • Add half of this mixture into a large Dutch oven.
  • Layer on the chicken, followed by bay leaves and hot peppers.
  • Add a few more sprigs of thyme and a bit more salt and pepper.
  • Crumble the bouillon cube and sprinkle on top.
  • Finish the layering by adding the remaining vegetables on top.
  • Set stove to medium high heat, place the lid and cook for 15 minutes.
  • Reduce heat to medium low and cook for an additional 45 minutes. During this time, shake the pot occasionally, but do not remove the lid.
  • After the 45 minutes, check the chicken for doneness. It should be fall off the bone tender. If not, cook for several more minutes

Nutrition

Calories: 490kcalCarbohydrates: 33gProtein: 43gFat: 24gSaturated Fat: 7gCholesterol: 208mgSodium: 493mgFiber: 8gSugar: 14g
Keyword Ivorian Kedjenou Recipe
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