dinner · dairy-free
Chicken kedjenou with eggplant
An Ivorian-style covered-pot stew: chicken and eggplant cook in the juices of tomato, onion, ginger and thyme, with no stock added.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Spread the tomatoes and onion over the bottom of a heavy pot, then add the eggplant, chicken, garlic, ginger, thyme and salt on top.
-
2
Put the lid on tightly and set over medium heat until the juices start to bubble.
-
3
Turn the heat to low and simmer 22-28 minutes. Instead of lifting the lid, give the pot a gentle shake once or twice. Add a splash of water if it sounds like it is drying out.
-
4
It is done when the eggplant is soft and the biggest piece of chicken reads 165°F (74°C). Fish out the thyme stems and serve with all the juices.
