Entree: Guinea – Kedjenou (Slow-braised West African chicken stew cooked in its own juices with vegetables and hot pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 2 lb (900 g) total
- 3 tbsp (45 ml) red palm oil (or vegetable oil)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 cup (150 g) eggplant, cut into 1-inch (2.5 cm) chunks
- 1 cup (150 g) okra, halved
- 1 scotch bonnet pepper, pierced (leave whole for milder heat or break for more)
- 1/4 cup (60 ml) chicken stock or water
- 1 tsp (5 g) bouillon powder or 1 small chicken bouillon cube, crumbled
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 bay leaves

Instructions

1. Pat the chicken pieces dry and season with salt and pepper. Heat the palm oil in a heavy, lidded pot or Dutch oven over medium-high heat and brown the chicken on all sides, working in batches if needed, about 6–8 minutes per batch. Transfer browned chicken to a plate.
2. Reduce heat to medium, add the sliced onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the tomato paste and chopped tomatoes and cook 2–3 minutes to develop flavor. Add eggplant, okra, bay leaves, bouillon, and the pierced scotch bonnet pepper.
4. Return the chicken to the pot, nestling pieces into the vegetables. Pour in just 1/4 cup (60 ml) chicken stock or water — the goal is minimal added liquid so the chicken steams in its own juices.
5. Cover tightly and reduce heat to low. Simmer gently for 35–45 minutes, turning the chicken once halfway through, until meat is very tender and internal temperature reaches 165°F (74°C).
6. Remove the whole scotch bonnet (if left whole) and bay leaves. Taste and adjust salt and pepper. Stir in chopped parsley or cilantro just before serving.
7. Serve hot with white rice, fufu, or fried plantains.