Kedjenou

Kedjenou – Kedjenou poulet is a mouth-watering chicken stew from West Africa that’s bursting with flavor. Much like sudado de pollo, the stew is left untouched, allowing the meat to slowly braise in its own juices with a blend of aromatic spices and fresh vegetables. The result is a highly concentrated, intensely savory stew that’s sure to become a family favorite.

CHICKEN KEDJENOU

I must give credit where credit is due; this recipe would not exist if not for a sweet lady at a farmers market in Colorado. I was drawn to her table laden with spice blends. We sampled many of them. However, I was blown away by a spice labeled kedjenou.

After a brief description of the dish and shared goodbyes, down the rabbit hole, I went. Before the end of the night, I attempted to learn everything there was to know about kedjenou. And while I’ll never be able to recreate the same incredible flavor she had in that little spice packet, I honor her with this recipe.

WHAT IS KEDJENOU?

Kedjenou chicken stew traditionally cooks in a clay pot called a canary or canari over an open flame. Basting inside a sealed canary allows the chicken to simmer with the flavor from the spices, vegetables, herbs, and the chicken itself.

Kedjenou originates from a smaller ethnic group from the Ivory Coast called Baoulé. The word kedjenou (KED-gen-ooh) means to ‘move or shake’ and refers to the practice of shaking the canary side to side throughout the cooking process to prevent sticking or burning inside the sealed clay pot.

I don’t have access to a canary, though I wish I did because it sounds like it would be fun to cook this way. For most kitchens, a Dutch oven will suffice, and you better believe I take every opportunity to shake the dutch oven back and forth in the cooking process because why not!

WHAT YOU NEED TO MAKE THE RECIPE

• Chicken: Use bone-in and skin-on thighs, legs, or a combination. You can also break down a whole chicken.
• Kedjenou Seasoning: Like all good spice blends, kedjenou seasoning varies from kitchen to kitchen; this recipe contains the combination of spices we use, cumin, garlic powder, sugar, cinnamon, smoked paprika, cayenne, turmeric, salt, and pepper.
• Vegetables: I love using a variety of fresh vegetables like tomatoes, onions, green bell peppers, garlic, carrot, and eggplant.
• Ginger Paste: Ginger paste flavors the stew and highlights other ingredients.
• Maggi: I use Maggi and water instead of broth for this recipe. It’s flavorful, easy, and an ingredients I always keep in my pantry. I must admit that when I originally made this recipe for my friends who are from the Ivory Coast, I used another brand of bouillon, and they immediately noticed. Maggi is the way to go!
• Bay Leaves: Subtly flavor with stew with bay leaves.
• Thyme Sprigs: Fresh thyme leaves provides earthy sweetness.

HOW TO MAKE KEDJENOU POULET

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

Preheat the oven to 350°F (176°C). Then, add the ingredients for the kedjenou seasoning to a small bowl and stir to incorporate.

Toss the chicken with three tablespoons of seasoning in a mixing bowl and set it aside to marinate for 30 minutes.

Heat oil in a Dutch oven over medium heat, then add the chicken thighs; saute skin-side down for 3-4 minutes.

Add tomatoes, onion, bell pepper, garlic, ginger paste, carrots, eggplant, and the remaining kedjenou seasoning to the pot. Cook for 2-3 minutes until it becomes aromatic.

Stir in water, Maggi, bay leaves, and thyme. Nestle the scotch bonnets into the liquid if using them, and cover the pot with aluminum foil, followed by the lid.

Cook for 1 hour and remove the Dutch oven to shake it back and forth 2-3 times during the cooking process.

Remove the stew from the oven, and place it in a serving dish. Eat as is, over a bed of rice, or with traditional attiéké.

EXPERT TIPS

• Use bone-in, skin-on chicken to give the stew more flavor and ensure that the chicken stays tender and juicy as it cooks.
• The vegetables in kedjenou are meant to cook slowly and break down as they simmer, so it’s important to cut them into large pieces to prevent them from becoming mushy.
• The vegetables and chicken will release their own juices as they cook, so there’s no need to add too much additional liquid. If the stew seems too dry, you can add a splash of water or chicken stock.

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SERVING SUGGESTIONS 

• White Rice, Brown Rice
• Attiéké (Fermented Cassava)
• Yucca
• Fufu
• Yams
• Peanuts

WHAT TO DO WITH THE LEFTOVERS

• Refrigerate – Store the leftovers in an airtight container; they will keep for 3 to 4 days.
• Freeze – Let the dish cool. Then, transfer it to a freezer-safe container or bag. Chicken kedjenou freezes for up to 3 months.
• Thaw – Defrost the stew in the refrigerator overnight.
• Reheat – Warm leftovers on the stovetop to serve and enjoy!

FREQUENTLY ASKED QUESTIONS

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