Braised chicken in its own juices kedjenou

Name: Braised chicken in its own juices kedjenou
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 4 pcs chicken thighs; 3 pcs tomatoes; 2 pcs green bell pepper; 2 pcs onion; 4 cloves garlic; 1 pc red chilli pepper; 1 teaspoon thyme; 2 pcs bay leaves; 2 tablespoons sunflower oil; 1 teaspoon salt; 0.5 teaspoon ground pepper

Eduard LáskaPotIvorian cuisine x se líbilo

Kedjenou is one of the best-known dishes of Ivory Coast and is cooked across West Africa. Chicken thighs braise in a tightly sealed pot in their own juices alone, without a drop of water. As the vegetables cook slowly they release liquid that coats the meat and carries the aroma of thyme and bay. The result is tender chicken falling off the bone in a thick, fragrant sauce. It is traditionally served over white rice or with flatbread and feeds the whole family.

Příprava: 15min

Vaření: 1h 15min

CELKOVÝ ČAS: 1h 30min

Step by step process

Preparing the Vegetables and Chicken

1
For kedjenou, season the chicken thighs with salt and pepper. Quarter the tomatoes, cut the green pepper into strips and the onion into half-rings. Press the garlic and slice the chilli into rounds.
2
Pour oil into a deep pot with a tight-fitting lid. Layer the ingredients in order: chicken thighs, onion, tomatoes, green pepper and garlic. Sprinkle with thyme, add the bay leaves and chilli. Do not stir anything.

Slow Braising in Own Juices

3
Cover the pot tightly and set it over medium heat. After ten minutes, lower the flame to a minimum. Braise for 60 to 75 minutes. The vegetables release juices in which the meat cooks. Do not open the pot for the first 45 minutes.
4
Finally, open the pot and check the meat. It should be completely tender and fall off the bone. Season with salt. Serve over white rice or with flatbread.