Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.36 kg) bone-in chicken pieces (thighs/drumsticks)
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- 1 tbsp grated fresh ginger, 4 garlic cloves grated
- 2 medium onions (sliced), 4 medium tomatoes (chopped)
- 1 large red bell pepper (sliced), 1 whole Scotch bonnet or habanero (pierced)
- 6 thyme sprigs (or 2 tsp dried), 2 bay leaves
- 8 oz (225 g) okra (trimmed)
- 1 tsp chicken bouillon powder (optional), 1 tsp paprika (optional)
- 1 tbsp neutral oil (optional, to lightly grease pot)
- 12 oz (340 g) instant attiéké or 1 cup (200 g) long-grain rice
Do This
- 1. Heat oven to 325°F (163°C). Season chicken with salt, pepper, ginger, garlic, and paprika (if using); rest 10 minutes.
- 2. In a 5–6 qt clay pot or Dutch oven, layer onions, tomatoes, and bell pepper; add chicken, Scotch bonnet, thyme, bay, and bouillon.
- 3. Seal lid tightly (foil around the rim helps). No added liquid.
- 4. Bake 60 minutes without opening. Do not peek.
- 5. Quickly stir, add okra, reseal, and bake 20 minutes more until chicken is tender and sauce is thick and glossy.
- 6. Steam attiéké 5–7 minutes (or cook rice). Taste sauce, adjust salt, reduce uncovered 5–10 minutes if needed. Serve over attiéké or rice.
Why You’ll Love This Recipe
- True to Ivorian kedjenou: sealed pot, zero added liquid, huge flavor from vegetables and chicken juices.
- Hands-off and weeknight-friendly: minimal prep, the oven does the work.
- Balanced heat: a whole Scotch bonnet perfumes without overwhelming; you control the spice.
- Versatile serving: perfect over fluffy attiéké or simple steamed rice.
Grocery List
- Produce: Onions, tomatoes, red bell pepper, Scotch bonnet or habanero, okra, fresh thyme (or dried), limes (optional), parsley or cilantro (optional)
- Dairy: Butter for attiéké (optional)
- Pantry: Bone-in chicken pieces, bay leaves, kosher salt, black pepper, paprika (optional), chicken bouillon powder or cube (optional), neutral oil (optional), instant attiéké or long-grain rice
Full Ingredients
For the Kedjenou Chicken
- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp grated fresh ginger (about a 1-inch piece)
- 4 garlic cloves, grated or finely minced
- 1 tsp sweet paprika (optional)
- 1 tbsp neutral oil (optional, to lightly grease the pot)
- 2 medium yellow onions (about 1 lb / 450 g), sliced 1/4-inch thick
- 4 medium ripe tomatoes (about 1 1/2 lb / 680 g), chopped
- 1 large red bell pepper (about 6 oz / 170 g), sliced
- 1 whole Scotch bonnet or habanero, pierced 2–3 times with a knife
- 6 fresh thyme sprigs (or 2 tsp dried thyme)
- 2 bay leaves
- 1 tsp chicken bouillon powder or 1 bouillon cube, crumbled (optional but traditional)
- 8 oz (225 g) okra, tips trimmed and left whole or halved
For Serving
- 12 oz (340 g) instant attiéké (about 4 cups cooked), or 1 cup (200 g) long-grain rice
- 1/2 cup (120 ml) water + 1/4 tsp salt to moisten attiéké
- 1 tbsp butter or 1 tbsp neutral oil (optional, for attiéké)
- 2 tbsp chopped parsley or cilantro, or fresh thyme leaves (optional)
- Lime wedges (optional)
Step-by-Step Instructions
Step 1: Season the chicken
Pat the chicken dry. In a large bowl, toss chicken with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, grated ginger, garlic, and paprika (if using). Let it stand 10–15 minutes while you prepare the vegetables. This short rest seasons the meat and draws out a little moisture that will jump-start the sauce.
Step 2: Prep the vegetables
Slice the onions, chop the tomatoes, and slice the bell pepper. Pierce the Scotch bonnet or habanero 2–3 times with the tip of a knife (this infuses the stew without making it overwhelmingly hot). Trim the okra but keep it whole or halved so it holds shape. If your pot is unglazed clay, briefly soak the base and lid in water for 10–15 minutes and pat dry to help prevent scorching.
Step 3: Pack and seal the pot (no added liquid)
Heat oven to 325°F (163°C). Lightly grease the bottom of a 5–6 quart clay pot or Dutch oven with 1 tbsp oil (optional). Layer in this order: half the onions, all the tomatoes, and the bell pepper. Arrange the chicken pieces snugly on top in a single layer. Tuck in the pierced Scotch bonnet, thyme sprigs, and bay leaves. Sprinkle the bouillon (if using) and any remaining marinade over the top. Cover with a tight-fitting lid; for extra insurance, wrap a strip of foil around the rim before lidding to trap steam. Do not add water.
Step 4: Slow-braise without peeking
Transfer the sealed pot to the oven and braise for 60 minutes. Resist the urge to open the lid—the trapped steam and vegetable juices create the signature rich, self-basted sauce. If cooking on the stovetop instead, set over the lowest steady flame and cook 70–80 minutes, rotating the pot occasionally to prevent hot spots.
Step 5: Add okra and finish the braise
After 60 minutes, carefully unseal the pot. Give everything a gentle stir (the tomatoes and onions will have collapsed into a saucy base). Nestle in the okra, reseal, and return to the oven for 20 minutes, until the chicken is very tender and the sauce is glossy. If your sauce seems too thin, uncover and simmer 5–10 minutes to reduce; if it is too thick, stir in 2–4 tbsp water and heat 2 minutes.
Step 6: Cook the attiéké or rice
For attiéké: Place 12 oz (340 g) instant attiéké in a bowl and sprinkle with 1/2 cup (120 ml) water mixed with 1/4 tsp salt. Fluff with fingers to moisten evenly. Steam in a steamer basket over simmering water, covered, for 5–7 minutes, or microwave covered for 2–3 minutes, fluffing once. Toss with 1 tbsp butter or oil if desired.
For rice: Rinse 1 cup (200 g) long-grain rice until water runs clear. Combine with 1 1/2 cups (360 ml) water and 1/2 tsp salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 16 minutes. Remove from heat and rest 5 minutes, then fluff.
Step 7: Adjust, garnish, and serve
Taste the kedjenou and adjust salt to your liking. Spoon a generous bed of attiéké (or rice) into shallow bowls. Top with the saucy chicken and okra. Scatter with chopped parsley or cilantro or fresh thyme leaves, and serve with lime wedges if you like brightness.
Pro Tips
- Seal it well: A tight lid plus a foil collar locks in steam, which is the key to kedjenou’s intense, concentrated sauce.
- Whole chili, balanced heat: Leaving the Scotch bonnet whole (pierced) perfumes the stew without overpowering it. For more heat, slice it open near the end.
- Okra timing: Add okra for the final 20 minutes so it stays tender with gentle bite and lightly thickens the sauce.
- Clay pot care: If using an unglazed clay pot, pre-soak and use low, even heat. Avoid dramatic temperature shocks.
- Do not add liquid: Tomatoes, onions, and chicken release plenty of juices. Only add a splash of water at the very end if the sauce is thicker than you prefer.
Variations
- Guinea Fowl Kedjenou: Swap chicken for 3 lb guinea fowl pieces; increase oven time to 1 hour 40 minutes total (add okra for the final 25 minutes).
- Eggplant and Carrot Boost: Add 1 small African eggplant (or 1 cup diced globe eggplant) and 1 cup carrot chunks with the tomatoes for extra body and sweetness.
- Extra-Spicy: Add a second Scotch bonnet, sliced open, during the last 20 minutes, and finish with a pinch of crushed chili.
Storage & Make-Ahead
Refrigerate cooled kedjenou in an airtight container for up to 3 days or freeze up to 2 months. Reheat gently, covered, over low heat until hot, adding a spoonful of water if needed. You can season the chicken up to 24 hours ahead; keep refrigerated. Attiéké is best eaten fresh but can be reheated by steaming 2–3 minutes.
Nutrition (per serving)
Approximate values with 3/4 cup attiéké: 640 calories; 34 g protein; 26 g fat; 54 g carbohydrates; 6 g fiber; 5 g sugars; 980 mg sodium. Values will vary with portion size and ingredient brands.
