Chadian Chicken Kedjenou
Chicken sealed and cooked in its own juices with tomato.
Ingredients
- 1.2 kg Chicken
- 4 Tomatoes
- 2 Onions
- 5 cloves Garlic
- 2 tbsp Ginger
- 1 Chili
- 2 Bay leaves
- 3 tbsp Oil
- 2 tsp Salt
Method
- Combine — Put everything into a heavy pot with a tight lid and add no water.
- Seal — Cover tightly so no steam escapes.
- Cook slowly — Cook on low heat for 50 minutes, shaking the pot every 10 minutes rather than opening it.
- Reduce — Uncover for the last 10 minutes so the sauce thickens.
- Kedjenou is ready — Serve with rice.