Kedjenou

Method

1. Cut the chicken into pieces and place them in a heavy-bottomed pot or traditional canari clay pot along with the roughly chopped tomatoes, sliced pepper, and scotch bonnet.
2. Add the diced onion and crushed garlic cloves to the pot, seasoning everything generously with salt and pepper.
3. Seal the pot tightly with a lid, ensuring no steam escapes, as the Kedjenou technique relies entirely on the ingredients' own moisture to create a self-basting steam environment.
4. Place the sealed pot over low heat and cook for 41 minutes, shaking the pot vigorously every 8 to 10 minutes without opening the lid to redistribute the ingredients and prevent sticking.
5. After 41 minutes, open the lid carefully away from you to release the steam, then check that the chicken is fully cooked through and the sauce has thickened from the concentrated juices.
6. Adjust seasoning to taste and serve the Kedjenou hot directly from the pot, ensuring each of the 4 portions receives an even share of chicken and the rich, spiced tomato sauce.