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A serving dish of kedjenou.

Kedjenou Chicken

Tressa Jamil
Kedjenou is a mouth-watering chicken stew; whole chicken slowly braises in its own juices with a blend of aromatic spices and fresh vegetables.
4 from 8 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine African, Ivorian
Servings 6 bowls
Calories 347 kcal
Equipment
Ingredients
  
For the Stew:
  • 2 pounds chicken thighs and legs, bone-in and skin-on
  • ½ cup kedjenou spice, divided
  • 5 large tomatoes, diced
  • 2 medium yellow onion, diced
  • 1 green bell pepper, diced
  • ½ eggplant, cubed, 1-inch pieces
  • 2 medium carrots, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1 cup water
  • 1 cube Maggi
  • 2 bay leaves
  • 6-7 thyme sprigs
For the Kedjenou Seasoning:
  • 1 teaspoon cumin, ground
  • 1 tablespoon garlic powder
  • ½ teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoon smoked paprika
  • tablespoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoon salt
  • 1 teaspoon pepper, coarse ground
Instructions
 
  • 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. You may have to work in batches, then return the chicken to the pan.
  • 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.
Notes
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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Nutrition
Serving: 1 Serving | Calories: 347 kcal | Carbohydrates: 17 g | Protein: 45 g | Fat: 11 g | Sodium: 670 mg | Fiber: 4 g | Sugar: 7 g
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