Chicken kedjenou
Chicken slowly cooked in a covered pot with tomatoes, aubergine, onions and ginger, without added water.
Active time25 min
Cooking1 h
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 1 aubergine
- 3 bay leaves
- 2 garlic cloves
- 4 large tomatoes
- 1 2.5 cm piece of fresh ginger
- 3 onions
- 2 tbsp fresh parsley
- 3 fresh chillies
- 2 chicken stock cubes
- 1 whole chicken cut into pieces
- 3 tbsp rapeseed oil
- 1 tbsp sweet paprika
- 1 pinch of black pepper — optional
- 1 pinch of salt — optional
Preparation
Wash tomatoes, aubergine and chillies. Peel the tomatoes with a peeler, deseed and dice. Cut the aubergine into large cubes. Deseed and chop chillies. Peel and chop onions and garlic. Peel and grate ginger.
1 aubergine2 garlic cloves4 large tomatoes1 2.5 cm piece of fresh ginger3 onions3 fresh chillies- knife
- chopping board
- peeler
- grater
Put chicken, oil, prepared vegetables, bay leaves, paprika and crumbled stock cubes in a heavy pot. Mix and cover tightly. Cook gently for about 45 minutes without adding water. Every 15 minutes, gently shake the pot using oven gloves to prevent sticking. Check chicken reaches 75 °C for 30 seconds in the centre, away from bone. Meat and vegetables should be tender.
3 bay leaves2 chicken stock cubes1 whole chicken cut into pieces3 tbsp rapeseed oil1 tbsp sweet paprika- heavy pot
- lid
- spoon
- oven gloves
- food thermometer
Wash and chop the parsley. Remove bay leaves. Taste and add optional salt or pepper if needed. Scatter with parsley and serve the chicken with its juices and vegetables.
2 tbsp fresh parsley1 pinch of black pepper — optional1 pinch of salt — optional- spoon
- tongs
- knife
- chopping board
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration