Kedjenou
Chicken cooked in a sealed clay pot without water. An Ivorian dish of slow heat.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the onion, tomatoes, aubergines and pepper into large pieces.
Put the chicken and all the vegetables into the pot with the garlic, ginger, thyme, bay, salt and pepper.
Lay the whole scotch bonnet on top, uncut.
Cover it and seal the join with a rope of flour-and-water dough, or wrap it in foil.
Set it over the lowest heat or in a 160 °C oven for an hour and twenty.
Every fifteen minutes shake the pot, holding the lid down. Do not open it once.
Break the seal, remove the chilli and serve with attiéké or rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Serein · CC BY-SA 3.0