Kedjenou (Ivorian Slow-Cooked Chicken and Aubergine Stew)

Ingredients

• 1000 g bone-in chicken thighs
• 1 aubergine
• 2 onions
• 4 ripe tomatoes
• 1 scotch bonnet chilli
• 25 g fresh root ginger
• 4 garlic cloves
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 tbsp vegetable oil
• 300 g long-grain rice

Method

1. 1

   Remove the skin from the chicken thighs if you like, then season well with salt. Cut the aubergine into 3cm chunks, slice the onions and roughly chop the tomatoes.

2. 2

   Put the oil in a heavy casserole with a tight-fitting lid, then layer in the chicken, onions, tomatoes and aubergine. Add the grated ginger, crushed garlic, bay leaves, thyme and the scotch bonnet pierced once with a knife. Do not add water.

3. 3

   Cover tightly (put foil under the lid if it is loose) and cook over a low heat for 50-60 minutes. Instead of stirring, lift the pot and shake it firmly every 10 minutes so nothing sticks; the chicken and vegetables cook in their own juices.

4. 4

   The kedjenou is ready when the chicken pulls easily from the bone, no pink remains and the vegetables have collapsed into a thick sauce. Remove the scotch bonnet, bay and thyme stalks and season.

5. 5

   About 20 minutes before the end, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

6. 6

   Serve the kedjenou straight away with the rice (attiéké, steamed cassava couscous, is the Ivorian partner if you can find it). Cool any leftover rice quickly.