Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Poulet (Ivorian slow-braised spicy chicken cooked with vegetables in a tightly sealed pot)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 1 tbsp (15 g) tomato paste
- 1 medium eggplant, cut into 1-inch (2.5 cm) cubes, approx. 12 oz (340 g)
- 1 cup (150 g) okra, sliced (fresh or frozen)
- 1 scotch bonnet or habanero pepper, left whole for heat control
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup (240 ml) chicken stock or water (use sparingly)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- Optional: banana leaf or parchment to help seal the pot

Instructions

1. Pat the chicken pieces dry and season with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) palm oil or vegetable oil in a heavy-bottomed Dutch oven or cocotte over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch, then remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds. Stir in the chopped tomatoes and tomato paste and cook until the tomatoes soften and begin to break down, about 5–7 minutes.
3. Return the browned chicken to the pot. Add the eggplant cubes and okra, tuck the whole scotch bonnet pepper in (do not pierce unless more heat is desired), add thyme and bay leaf, and pour in 1 cup (240 ml) chicken stock or water—just enough to come up around the ingredients but not cover them.
4. Cover the pot tightly—use a banana leaf or a sheet of parchment under the lid for a more traditional seal—and simmer very gently over low heat for 45–60 minutes, turning the chicken once, until the chicken is tender and the vegetables are melting into a thick sauce.
5. Remove the scotch bonnet pepper and bay leaf. Adjust seasoning with salt and pepper. Garnish with chopped parsley or cilantro and serve hot with attiéké, steamed rice, or fufu.