Kedjenou (Braised Chicken and Vegetables)

Name: Kedjenou (Braised Chicken and Vegetables)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Ivory Coast
Ingredients: 1 whole chicken, cut into pieces; 2 onions, chopped; 3 tomatoes, chopped; 2 eggplants, cubed; 2 bell peppers, chopped; 4 cloves garlic, minced; 1 scotch bonnet pepper, whole; 2 bay leaves; 2 tbsp vegetable oil

Kedjenou (Braised Chicken and Vegetables) photo 1

6 servings20 min prep60 min cookMedium Ivory Coast

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The Story Behind It

The Tale of Kedjenou (Braised Chicken and Vegetables)

Story updated September 17, 2026

Kedjenou comes from the Baoulé word meaning 'to shake,' describing how the sealed pot is jostled over the fire rather than stirred with a spoon. Traditionally cooked in a clay canari pot buried in embers with no added water, the chicken simmers in its own juices, a method that let farmers set the pot cooking while they worked the fields.

Ingredients

Scale:· 6 servings

1 whole chicken, cut into pieces
2 onions, chopped
3 tomatoes, chopped
2 eggplants, cubed
2 bell peppers, chopped
4 cloves garlic, minced
1 scotch bonnet pepper, whole
2 bay leaves
2 tbsp vegetable oil

Instructions

1Combine chicken, onions, tomatoes, eggplant, bell peppers, garlic, scotch bonnet, bay leaves, and oil in a heavy pot with a tight-fitting lid.
2Season with salt and toss to combine; do not add extra liquid.
3Cover tightly and cook over low heat, shaking the pot occasionally instead of stirring, for 50-60 minutes.
4Check that the chicken is tender and the vegetables have released their own juices to form a light sauce.
5Remove the whole scotch bonnet and bay leaves before serving.
6Serve hot with attiéké or rice.

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