Go Back
+ servings

Cote D' Ivoire Kedjenou (Chicken Stew)

Course Main Dish
Cuisine Cote D' Ivoire
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Author International Cuisine


  • 2 lbs. of chicken thighs and wings work well with skin on, however any chicken pieces can be used
  • 1 eggplant peeled sliced and salted
  • 1 onion chopped
  • 2 green onions chopped
  • 1 hot chili pepper seeded and chopped
  • 3-4 to matoes peeled and chopped
  • 1 red or green bell pepper
  • ginger one small piece, peeled and minced
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 2 cloves of garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 cup of water or chicken stock
  • 1 tablespoon ground nut oil only necessary if using skinless chicken.


  • Combine all ingredients into a large cooking pot.
  • Stir well until everything is combined
  • Seal the pot with some heavy duty aluminum foil
  • Put on the tight fitting lid
  • Cook on medium high heat for about 5 minutes then turn down to low.
  • Shake the pot without removing the lid every 15 minutes
  • Cook for 1 1/2 hours and then check for to see if meat is cooked, if not continue cooking until done.
  • Serve with Attieke or rice, Enjoy!