Chicken kedjenou
Chicken with vegetables slow-cooked in a sealed clay pot, without water, shaken now and then instead of stirred. It turns out tender and concentrated in its own juices.
Ingredients
- 1 chicken, jointed
- 2 onions
- 3 tomatoes
- 1 aubergine
- 1 pepper
- 3 garlic cloves and 1 piece of ginger
- 1 chilli
- 2 bay leaves and thyme
- Salt and pepper
How to make it at home
- Put the chicken in a clay or cast-iron pot with all the chopped vegetables, the garlic, ginger and spices.
- Season with salt, cover tightly (you can seal it with foil) and put it over a low heat.
- Cook for about 1 hour, without lifting the lid and without adding water.
- Every 10 minutes, take the pot in both hands and shake it so nothing sticks.
- Serve with attiéké or rice.
The trick: Don’t lift the lid: the steam from the vegetables is all the liquid it needs.