Ivorian Chicken Kedjenou

Name: Ivorian Chicken Kedjenou
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 bone-in chicken thighs and drumsticks, skin removed; 1 fresh lime juice; 1 fine salt, plus more to taste; ½ ground black pepper; 2 neutral cooking oil; 2 large yellow onions, thinly sliced; 4 garlic, minced; 1 fresh ginger, grated; 4 ripe tomatoes, chopped; 1 large eggplant, cut into cubes; 2 bell peppers, sliced; 2 tomato paste; 1 dried thyme; 1 Scotch bonnet pepper; 2 bay leaves; ½ low-sodium chicken stock or water; 2 fresh parsley, chopped

AuthorDan MurungaCategoryChicken, Côte D\'Ivoire, Main CourseDifficultyIntermediate

A fragrant Ivorian chicken stew with tomatoes and eggplant.

Yields6 ServingsUnitsDefault

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Serve this hot authentic Ivorian chicken Kedjenou with attiéké, rice, foutou, or boiled plantain. You can refrigerate the leftovers in an airtight container for up to 3 days.

Ingredients

3 lbs bone-in chicken thighs and drumsticks, skin removed

1 tbsp fresh lime juice

1 tsp fine salt, plus more to taste

½ tsp ground black pepper

2 tbsp neutral cooking oil

2 large yellow onions, thinly sliced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

4 ripe tomatoes, chopped

1 large eggplant, cut into cubes

2 bell peppers, sliced

2 tbsp tomato paste

1 tsp dried thyme

1 Scotch bonnet pepper

2 bay leaves

½ cup low-sodium chicken stock or water

2 tbsp fresh parsley, chopped

Directions

Season the chicken. Pat dry, coat with lime juice, salt, and pepper, and rest for 20 minutes.

Build the base. Heat oil in a heavy pot. Cook onions for 5 minutes, then add garlic and ginger for 1 minute.

Layer the vegetables. Add tomatoes, eggplant, peppers, tomato paste, thyme, Scotch bonnet, and bay leaves.

Add the chicken. Nestle chicken into the vegetables, add stock, cover tightly, and reduce heat to low.

Cook gently. Simmer 45 to 55 minutes, shaking the covered pot every 10 to 15 minutes.

Finish. Confirm chicken reaches 165°F, uncover briefly to thicken, discard bay leaves, and season.

Serve. Garnish with parsley and serve hot.