Entree: Cote d'Ivoire – Central Culinary Region – Kédjénou de poulet (Ivorian Braised Chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 3 tbsp (45 ml) red palm oil (or vegetable oil)
- 2 medium onions, sliced, about 2 cups (300 g)
- 3 medium tomatoes, coarsely chopped, about 2 cups (400 g)
- 1 small eggplant (aubergine), cut into 1-inch pieces, about 1 cup (150 g)
- 2 carrots, cut into 1/2-inch rounds, about 1 cup (120 g)
- 1 Scotch bonnet or habanero pepper, left whole or slit (adjust to heat preference)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) dried thyme
- 2 bay leaves
- 1/2 cup (120 ml) chicken stock or water (minimal liquid)
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken pieces dry and season all over with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Let sit 10 minutes while you prepare vegetables.
2. Heat the palm oil in a large heavy-bottomed Dutch oven or a traditional sealed pot over medium-high heat. Brown the chicken pieces in batches until golden on both sides, about 4 minutes per side; remove and set aside.
3. Reduce heat to medium. Add the sliced onions and sauté until softened and beginning to color, about 6–8 minutes. Stir in garlic and grated ginger and cook 1 minute.
4. Add the chopped tomatoes, tomato paste, thyme, bay leaves, eggplant, and carrots; cook, stirring, 3–4 minutes until the tomatoes begin to break down.
5. Return the browned chicken to the pot, nestling pieces into the vegetables. Tuck the whole Scotch bonnet pepper among the chicken. Pour in 1/2 cup (120 ml) chicken stock or water — just enough to create steam, not to cover the chicken.
6. Bring to a gentle simmer, then reduce heat to low and tightly cover the pot. Braise gently for 45–60 minutes, turning the pot occasionally or flipping chicken pieces halfway through so juices circulate; cook until chicken is very tender and vegetables are soft.
7. Remove the lid and simmer uncovered 3–5 minutes if you want a thicker sauce. Adjust seasoning with salt to taste. Discard bay leaves and the whole pepper if you prefer milder heat.
8. Garnish with chopped parsley or cilantro and serve hot over plain rice, gari, or with fried plantains as customary.