Kedjenou Ivory Coast Chicken
Transport your taste buds to West Africa with Kedjenou Ivory Coast Chicken, a fragrant and hearty one-pot stew bursting with bold flavors and vibrant ingredients. This traditional Ivorian dish features succulent pieces of chicken simmered with a medley of eggplant, tomatoes, red bell pepper, and aromatic spices like thyme, garlic, and ginger. A unique highlight of this recipe is its slow-cooking technique, where the pot is sealed to trap steam, creating an intensely flavorful meal with minimal stirring—just an occasional shake! Spicy scotch bonnet peppers can be added for those who enjoy a fiery kick, while fresh parsley or cilantro provides a fresh finish. Perfectly paired with steamed rice, attiéké (fermented cassava couscous), or crusty bread, this comforting yet exotic dish is a must-try for anyone looking to explore the warm and soulful tastes of Ivorian cuisine.
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Recipe Information
Ingredients
- 1 whole chicken, cut into pieces
- 2 medium eggplant, diced
- 3 medium tomatoes, chopped
- 1 large onion, chopped
- 1 large red bell pepper, diced
- 1 scotch bonnet pepper (optional, for heat)
- 3 cloves minced garlic
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon thyme
- 2 bay leaves
- 1 chicken bouillon cube
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup water
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat.
2. Add the chicken pieces and sear until golden brown on all sides. Remove and set aside.
3. In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté until fragrant, about 3 minutes.
4. Stir in the eggplant, tomatoes, red bell pepper, and scotch bonnet pepper (if using). Cook for 5 minutes, mixing frequently.
5. Return the chicken to the pot, then add the thyme, bay leaves, crushed bouillon cube, salt, and black pepper.
6. Add the water and stir everything together. Cover the pot tightly with a lid (use foil to seal if needed) to trap the steam.
7. Reduce the heat to low and let simmer for 45-60 minutes, occasionally shaking the pot to mix the ingredients without opening the lid.
8. After cooking, check that the chicken is tender and cooked through. Adjust seasoning with more salt or pepper if needed.
9. Serve hot, garnished with fresh parsley or cilantro. Pair with steamed rice, attiéké (cassava couscous), or fresh bread.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 32.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
