~708 cal · 88g protein · 19g carbs · 27g fat (estimated, per serving)
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Chicken braised with peppers and tomato in a clay pot
🇨🇮 Abidjan (Lagunes)
Kedjenou is a signature Ivorian dish, traditionally cooked in a sealed canari (clay pot) shaken over the fire so the chicken and vegetables braise gently in nothing but their own juices. The result is intensely flavored and tender, spooned over attiéké (cassava couscous) or rice in Abidjan and beyond.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 lb bone-in chicken pieces
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4 tomatoes
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2 onion
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1 bell pepper
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1 eggplant
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4 cloves garlic
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1 tbsp ginger
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1 scotch bonnet
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2 bay
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1 tsp thyme
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2 tbsp a splash of oil
Instructions
1
Layer the chicken (or mushrooms and tofu) with all the vegetables and aromatics in a heavy pot.
2
Cover tightly (seal the lid with foil) and cook on low heat.
3
Every 15 minutes, shake the closed pot rather than stirring, so nothing sticks.
4
Cook about 60 minutes until the chicken is tender in its own abundant juices.
5
Serve over attiéké or rice with the sauce spooned over.
Abidjan tradition.
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🌏 While it simmers — know your destination
📍
Abidjan (Lagunes). Lagoon city where alloco sizzles at every maquis.
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Côte d’Ivoire. West Africa’s plantain-and-attiéké heartland.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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