Poulet Kédjénou (Kédjénou Chicken) is a traditional Ivorian recipe for a classic dish of chicken that's fried to colour and cooked gently in groundnut oil and the steam from a blend of vegetables, chillies, ginger and lime juice. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Kédjénou Chicken (Poulet Kédjénou).
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Ingredients:
1 oven-ready chicken, jointed into serving pieces
2 aubergines (eggplants), peeled and cut into chunks
6 tomatoes, quartered
1 large onion, sliced into rings
4 garlic cloves, grated
1 hot chilli, finely chopped
60ml groundnut oil
salt and freshly-ground black pepper, to taste
2 tbsp ginger, grated
juice of 1 lime
1 tsp dried thyme
2 bayleaves
Method:
Pour oil into the base of a heavy, flame-proof casserole dish. Add the chicken and vegetables then season with salt and black pepper before stirring in the chilli, ginger, thyme and bayleaves.
Mix thoroughly to combine then secure a tight-fitting lid. Place over low heat and cook, unopened, for 30 minutes, or until the chicken has steamed in the liquid from the vegetables.
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