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Kedjenou Chicken

Kedjenou is a magnificent chicken dish that is astoundingly easy to make. It is chicken that is basted in its own juice in a “canary,” or earthenware jar, on a wood fire.
Course Main
Cuisine African
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -5
Calories 387kcal
Author Imma


  • 1 whole chicken 4 to 5 pounds skin on, cut into medium pieces
  • 2 medium onions
  • 2 green onion
  • 1 fresh red or green peppers
  • 4 to matoes
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic puree
  • 1 fresh sprig thyme
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/2 Tablespoon chicken bouillon or more optional
  • 1 whole habenero pepper optional
  • Salt and pepper to taste


  • Pre-Heat oven to 350 degrees F
  • Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt , place in the Dutch oven
  • You may season chicken with garlic , ginger , thyme, paprika, green onions , chicken bouillon and onions. At at least 2 hours or preferably overnight in the fridge for optimal flavor.
  • Slice tomatoes, onion, green onions and green pepper.
  • Combine all the ingredients in a Dutch oven or any oven safe pot and stir until everything is fully combine
  • Cover it with its lid.
  • Place in the often and shake the pot once or twice during cooking without opening the pot.
  • Bake for about 1 hour until chicken is tender depending on which chicken you use and how you like your chicken.
  • Serve with atieke or white rice


For a healthy version, skin the chicken or just use chicken breast!


Calories: 387kcal | Carbohydrates: 8g | Protein: 31g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 267mg | Potassium: 478mg | Fiber: 1g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 36.9mg | Calcium: 44mg | Iron: 1.9mg