Chicken Kedjenou

Chicken kedjenou, left untouched, bastes alongside warm spices, vegetables, & flavorful aromatics.

Preheat the oven to 350°F. Then, toss the chicken with 3 tbsps of seasoning in a mixing bowl & 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, & kedjenou seasoning to the pot. Cook for 2-3 minutes.

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

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

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

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