Kedjenou Chicken

Name: Kedjenou Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Ivorian
Ingredients: 1.2kg boneless chicken thighs, cut into large pieces; 1 large onion, sliced; 3 ripe tomatoes, roughly chopped; 1 red pepper, sliced; 1 aubergine, cut into chunks; 4 garlic cloves, finely chopped; 30g fresh ginger, grated; 1 red chilli, finely chopped; 1 tsp dried thyme; 1 tsp fine salt, plus more to taste; 2 tbsp neutral oil; Rice, attiéké or couscous, to serve

Tender chicken steam-braised with aubergine, peppers, ginger and chilli in its own juices.

80 mins total for first methodServes 4On the Hob

Ingredients ↓Method ↓

Ingredients

1.2kg boneless chicken thighs, cut into large pieces
1 large onion, sliced
3 ripe tomatoes, roughly chopped
1 red pepper, sliced
1 aubergine, cut into chunks
4 garlic cloves, finely chopped
30g fresh ginger, grated
1 red chilli, finely chopped
1 tsp dried thyme
1 tsp fine salt, plus more to taste
2 tbsp neutral oil
Rice, attiéké or couscous, to serve

Method

20 mins prep60 mins cook80 mins total

Put the chicken, onion, tomatoes, pepper, aubergine, garlic, ginger, chilli, thyme, salt and oil into a heavy casserole. Mix well.
Cover tightly with a lid or foil and cook over low heat for 45 minutes. Shake the pan carefully every 15 minutes rather than stirring.
Remove the lid and check the chicken is cooked through. Simmer uncovered for 10–15 minutes to reduce the juices.
Taste for seasoning and serve with rice, attiéké or couscous.