Kedjenou

Enjoy kedjenou poulet, a mouthwatering chicken stew from Cote D’ Ivoire. This irresistible one-pot dish features chicken slow-braised in its own juices, fresh vegetables, and a blend of aromatic spices and herbs. For fans of hearty stews, don’t miss out on Colombian sudado de pollo or Instant Pot pozole rojo.

I have to give credit where it’s due—this recipe came from a run-in with a kind woman at a farmers market in Colorado. Her table, brimming with spices, immediately caught my attention. We sampled several, but one labeled kedjenou stopped me in my tracks. I was blown away by the combination of spices.

After briefly describing the dish to me, we exchanged goodbyes. I couldn’t shake the memory, so I dove headfirst into learning everything I could about the meal. While I’ll never reproduce the incredible flavor she stuffed into that little spice packet, this recipe is my way of honoring her.

What is Kedjenou?

Kedjenou chicken stew is a traditional dish from the Baoulé, a smaller ethnic group in the Ivory Coast. It traditionally cooks in a canari (or clay pot) over an open flame, locking in the flavor through slow, steady cooking. Nestled in the canari, the bone-in chicken stews with the vegetables, herbs, and spices in the natural juices created by steam inside the clay pot.

Kedjenou (KED-gen-ooh) means to move or shake– the name of the dish, a reference to shaking the canary side to side throughout the cooking process to prevent sticking or burning inside the sealed clay pot. Left unopened, it preserves all the steam and aroma, creating an intensely flavorful dish.

I don’t have a canari, but I wish I did because it sounds like fun cooking that way and shaking it back and forth. You can create a similar flavor using a Dutch oven, but don’t skip the opportunity to shake the pot back and forth a few times just because you can.  

Key Ingredients

The beauty of kedjenou lies in its simplicity. You only need a handful of fresh ingredients and a little time to make the rich and flavorful stew. Here’s everything you’ll need to bring the stew to life.

• Kedjenou Seasoning: Like many spice blends, kedjenou seasoning varies regionally and from kitchen to kitchen. I make mine with smoked paprika, cayenne pepper, garlic powder, kosher salt, coarse black pepper, ground cumin, turmeric powder, ground cinnamon, and brown sugar.
• Chicken: Opt for bone-in, skin-on chicken thighs, legs, or whole chicken to make the recipe. Using chicken on the bone flavors the stew and ensures the meat stays tender and juicy as it cooks.
• Oil: Brown the chicken in extra-virgin olive oil or substitute it with palm oil or vegetable oil.
• Vegetables: Use a combination of fresh vegetables for this tasty one-pot meal—fresh tomatoes, onions, green bell peppers, eggplant, carrots, and fresh garlic cloves are a perfect addition to the hearty chicken stew.
• Ginger Paste: Prepare a homemade ginger paste from fresh ginger.
• Maggi Seasoning: Include Maggi seasoning to enhance the flavor of the stew. If you’re tempted to use another bouillon brand, think again! When I first made this dish for my friends from the Ivory Coast, they immediately noticed the difference—Maggi is a must!
• Bay Leaves: Toss a few dried bay leaves for additional flavor.
• Thyme Sprigs: Fresh thyme leaves give the chicken kedjenou an earthy sweetness.
• Scotch Bonnets: Ivorian food is known for being extra SPICY. Nestle the fiery peppers into the stew if you feel up to the heat. You can also replace them with habanero peppers or other chiles.

Additions and Substitutions

• Swap the protein. While chicken is the most common choice for kedjenou, you can also use beef, guinea fowl, lamb, goat, fish, and other seafood.
• Get your veggies in. Experiment with different vegetables and use whatever you have on hand—veggies like green onions, potatoes, sweet potatoes, and okra are a fantastic addition.
  

How to Make Kedjenou Poulet

The full recipe with measurements is in the recipe card below.

Expert Tips

• Choose the right pot. The goal is to lock in the steam and juices. Use a Dutch oven or heavy pot with a tight-fitting lid to mimic a canari. If the lid isn’t secure, cover the pot with foil before securing the lid to prevent steam from escaping.
• Uniformly cut the veggies. Use a chef’s knife to chop the veggies into larger pieces that are around the same size so they cook evenly and at the same rate without becoming mushy.
• No need for water. Resist the temptation to add water or broth—let the natural juices from the chicken and vegetables do the work.
• Cook low and slow. Slowly braise the stew to draw out the flavor of each ingredient, creating a savory, aromatic stew.
• Don’t stir—shake. Instead of stirring, gently shake the pot from side to side to prevent burning and combine the ingredients without lifting the lid.

If you enjoy the easy kedjenou recipe, try more stew recipes from Jamil Ghar!

Serving Suggestions

Serve kedjenou chicken family-style in a large serving bowl at the center of your table, where guests can spoon the flavorful chicken stew over fluffy rice or traditional attiéké, a cassava couscous that’s a staple in Ivorian cuisine. Pair the dish with popular West African sides like yucca, fufu, boiled plantains, or crusty bread to soak up the stew.

What To Do With Leftovers

• Refrigerate: Store the stew in an airtight container for 3-4 days.
• Freeze: Let the stew cool and transfer it to a freezer-safe container or bag. Kedjenou chicken is a freezer-friendly meal that will freeze for 2-3 months, perfect for prepping ahead of time.
• Thaw: Defrost the stew in the refrigerator overnight for the best results.
• Reheat: Warm the leftovers on the stovetop over medium heat and prepare your sides.

More International Dinner Ideas:

• Chili Con Carne with Beans
• Rindsgulasch