Entree: Burkina Faso – Southern Culinary Region – Kedjenou (A slow-braised West African chicken stew cooked with vegetables and hot pepper in minimal liquid so ingredients steam in their own juices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, skin-on (about 8 pieces)
- 2 tbsp (30 ml) palm oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1 small eggplant, about 8 oz (225 g), cut into large chunks
- 6 oz (170 g) okra, trimmed and halved
- 1-2 scotch bonnet peppers, bruised (or to taste)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper.
2. Heat 2 tbsp (30 ml) palm oil in a heavy Dutch oven or large deep pot over medium-high heat. Brown the chicken in batches, 4–5 minutes per side, until golden; transfer browned pieces to a plate.
3. Reduce heat to medium. Add the sliced onion and sauté 5 minutes until softened. Stir in 3 cloves (9 g) minced garlic and 1 tbsp (15 ml) grated ginger and cook 1 minute until fragrant.
4. Add 2 tbsp (30 ml) tomato paste and 1 tsp (5 g) smoked paprika; cook, stirring, 2 minutes to develop color.
5. Return the chicken to the pot. Add chopped tomatoes, eggplant chunks, bruised scotch bonnet peppers, and 1 cup (240 ml) chicken stock or water. Scrape up any browned bits.
6. Reduce heat to low, cover tightly (use foil under the lid if necessary to make a tight seal), and simmer gently 40–50 minutes, turning pieces once, until chicken is tender and vegetables have mostly broken down. The stew should be concentrated with very little free liquid.
7. Add the okra in the last 8–10 minutes of cooking so it remains tender but not mushy.
8. Stir in 1 tbsp (15 ml) lime juice and adjust salt to taste with additional 1/4–1/2 tsp (1.25–2.5 g) salt if needed.
9. Remove the scotch bonnet before serving if you prefer milder heat. Garnish with 2 tbsp (30 g) chopped fresh parsley or cilantro and serve hot with steamed rice, fufu, or boiled plantain.
10. Leftovers keep refrigerated up to 3 days and reheat gently on low, adding a splash of water or stock if it becomes too dry.