Kedjenou

Kédjénou

Ingredients12

• chicken, cut into pieces1.2 kg
• onion2
• ripe tomatoes400 g
• eggplant1
• fresh chili peppers2
• fresh ginger20 g
• garlic4 cloves
• fresh thyme4 sprigs
• bay leaves2
• salt1 tsp
• black pepper1/2 tsp
• vegetable oil1 tbsp

Method

1. Cut the chicken into serving pieces and season with salt and black pepper.
2. Slice the onions, tomatoes, and eggplant. Crush the ginger and garlic, and slit the chilies.
3. Lightly oil a heavy pot with a tight lid. Layer chicken with onions, tomatoes, eggplant, ginger, garlic, chilies, thyme, and bay leaves.
4. Cover tightly so no steam escapes. Cook over low heat for about 1 hour, shaking the pot occasionally, without adding water.
5. Check that the chicken is tender and the vegetables have released a light sauce. Adjust salt and serve hot.