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Kedjenou de Poulet (Slow-Steamed Aromatic Chicken)
Tender bone-in chicken slow-cooked entirely in its own natural juices with fragrant vegetables and fiery chilis in a sealed pot.
The story
Hailing from the Baoulé people of central Côte d'Ivoire, kedjenou was traditionally cooked in a sealed terracotta canari over embers by hunters in the forest. The pot is never stirred with a spoon; instead, it is shaken vigorously during cooking to mix the juices and prevent scorching without breaking the hermetic seal.
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