dinnerGluten-freeDairy-freeNo added sugar

Kedjenou Chicken (Chicken and Vegetable Stew)

Name: Kedjenou Chicken (Chicken and Vegetable Stew)
Yield: 14 servings
Ingredients: 2 whole chickens, cut into medium pieces; Salt to taste; Black pepper to taste; 2 tablespoons ginger paste; 2 tablespoon garlic purée; 2 tablespoons fresh thyme; 2 bay leaves; 2 teaspoons smoked paprika; 1 tablespoon chicken bouillon cube; 3 medium onions, chopped; 3 green onions, chopped; 2 fresh red or green bell peppers, chopped; 6 medium size tomatoes, chopped; 2 whole habanero peppers (optional), neatly cut; 2 eggplants, diced

Kedjenou chicken is a popular and delicious dish eaten in Ivory Coast. It usually does not need any added liquid and this helps to bring out its concentrated flavours.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

2 whole chickens, cut into medium pieces
Salt to taste
Black pepper to taste
2 tablespoons ginger paste
2 tablespoon garlic purée
2 tablespoons fresh thyme
2 bay leaves
2 teaspoons smoked paprika
1 tablespoon chicken bouillon cube
3 medium onions, chopped
3 green onions, chopped
2 fresh red or green bell peppers, chopped
6 medium size tomatoes, chopped
2 whole habanero peppers (optional), neatly cut
2 eggplants, diced

Ingredients for 14 servings (4.7 kg) · the original recipe

Method

1
Preheat the oven to 350 °F.
Oven
2
Trim excess fat of chicken and pat dry with a cloth or paper towel.
3
Season chicken with salt, garlic, ginger, thyme, smoked paprika, green onions, chicken bouillon cube, and onions. Let rest in the fridge for at least 2 hours to season well.
4
Combine the tomatoes, onions, green onions, and red or green pepper in a Dutch oven. Add the chicken, and cover with the lid.
Oven
5
Place it in the oven, and bake for about an hour or until the chicken is cooked through. Shake the pot once or twice during cooking without opening the pot.
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6
Remove from the oven. Serve with attieke or white rice and enjoy.
Oven

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.