This traditional Ivorian dish of chicken and vegetables is cooked in an earthenware jar called a canary over a fire - but you use a casserole and oven.
The ingredients are slow-cooked in a well-sealed pot with no added liquid.
Kedjenou
• Chicken, cut into pieces
• Aubergine, peeled and cubed
• three tomatoes, seeded and chopped
• two onions, thinly sliced
• three chillies, seeded and chopped
• three clove garlic, finely chopped
• 1 tablespoon finely chopped ginger
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper
Preheat oven to 160°C. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
Bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
If the dish looks too dry in the very early stages add a little chicken stock or water, but the tomatoes should provide enough liquid.
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