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Meat, Africa and overseas

Chicken kédjénou with attiéké

Chicken kédjénou with attiéké is an Ivorian dish for 4 people, ready in 1 hour 30 minutes, easy to make, for €3.90 per serving. The chicken slow steams with eggplant, tomatoes and chili, with no water added. The key to success is this very gentle cooking that concentrates the sauce while keeping the chicken tender.

Tonight, we're slow steaming a kédjénou like they do in Ivory Coast, chicken cooking gently in its own juices with eggplant and tomatoes, served with attiéké.

Chicken kédjénou with attiéké
Total time
1 h 30
Difficulty
Easy
Cost per person
€3.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Kédjénou is chicken that cooks in its own juices, without a single drop of added water. The meat turns tender, the eggplant breaks down a little and thickens the sauce, the tomatoes bring acidity, and the whole chili perfumes the dish without too much heat. It's the kind of meal that smells of patience, the one you set to simmer and almost forget about for an hour.

This is a Sunday dish or a calm evening meal, when you have time to let the pot do its work. The attiéké on the side, light and slightly tangy, balances the richness of the chicken. If your kids prefer milder flavors, remove the chili before serving, the sauce keeps its character without the heat.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Eggplants 2
  • Tomatoes 4
  • Onions 2
  • Fresh ginger 20 g
  • Garlic 3 cloves
  • Fresh chili 1

Pantry

  • Attiéké 600 g
  • Peanut oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the onions, tomatoes and eggplants into large chunks, grate the ginger and crush the garlic. 10 min

    Leave the skin on the eggplants, it holds the flesh together during cooking.

  2. Mix the chicken with the vegetables, aromatics, whole chili, oil, salt and pepper in a pot. 5 min

    Pierce the chili with a knife so it releases its flavor without bursting.

  3. Close the pot with parchment paper under the lid and let it cook very gently. 1 h

    Shake the pot from time to time instead of stirring, as tradition calls for.

  4. Steam the attiéké and fluff it with a fork. 5 min

    If you can't find attiéké, medium couscous fluffed with hot water works well too.

  5. Serve the kédjénou hot with the attiéké and its sauce.

    Mash one eggplant into the sauce, it thickens it naturally.

Our tips to get it right

  • Use a heavy bottomed pot that spreads heat gently, it's what keeps the bottom from catching since there's no added water.
  • Cut the vegetables into generous chunks, they hold up better through the hour of cooking instead of turning to mush.
  • Keep the heat truly low, kédjénou is a slow dish by nature, rushing it dries out the chicken instead of making it tender.

The variations

  • Swap the chicken for guinea fowl pieces, the meat is a bit firmer but the cooking method stays the same.
  • For a vegetarian version, double the eggplant and add chunks of sweet potato in place of the chicken.
  • For a faster version, cut the chicken into smaller pieces and cook for about 40 minutes instead of an hour.

What to serve it with

  • Plain or steamed attiéké
  • Fried plantain
  • Chilled hibiscus juice

Storage

Kédjénou keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the attiéké, for up to 2 months. Reheat it gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you really cook the chicken without adding water?

Yes, that's the whole point of kédjénou. The chicken and vegetables release enough juice to cook gently as long as the heat stays very low and the pot stays well covered.

What if I don't have fresh chili?

You can use a whole dried chili instead or simply leave it out. The key is not to crush it, so it perfumes the dish without making it too spicy.

Can I make kédjénou ahead of time?

Yes, it's actually even better reheated the next day, once the flavors have had time to meld. Just prepare the attiéké fresh right before serving.

What can replace attiéké if I can't find any?

Medium couscous fluffed with hot water has a similar texture and pairs well with the sauce. Plain white rice also works in a pinch.

How long does it take to make a chicken kédjénou with attiéké?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken kédjénou with attiéké?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken kédjénou with attiéké cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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