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Le Chaudron recipe
Kedjenou de poulet ivoirien
Ivorian slow-steamed chicken and vegetables
⏱ 75 minServes 4Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range chicken, cut into pieces
3tomatoes, chopped
2onions, sliced
2African eggplants, quartered
2 clovesgarlic, chopped
1whole Scotch bonnet pepper
1 leafbay leaf
- 1 free-range chicken, cut into pieces
- 3 tomatoes, chopped
- 2 onions, sliced
- 2 African eggplants, quartered
- 2 cloves garlic, chopped
- 1 whole Scotch bonnet pepper
- 1 leaf bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the chicken pieces in the Dutch oven with the onions, tomatoes, garlic and bay leaf — without a drop of water.
- Lay the whole pepper on top, then seal the pot tightly with foil and its lid.
- Cook over low heat for 45 minutes, shaking the pot from time to time instead of stirring.
- Add the eggplant wedges halfway through, then close the pot again so they cook down in the vegetables’ own juices.
- Check that the chicken is tender and the vegetables have released a rich, concentrated broth at the bottom of the pot.
- Remove the whole pepper and serve the kedjenou piping hot with attiéké or rice, in the warm Ivorian tradition.
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