Technical Stages :

• Cut the chicken in equal pieces.
• After mincing one onion, sweat it in peanut oil for a few minutes (The traditional recipe says that the kédjénou must be cooked in a canari. If no canari, use a stainless stewpan).
• Add the pieces of chicken and brown them on each side for about 10 minutes until well browned.
• Mince the other onions and green peppers and roughly dice the tomatoes and aubergines. Add them to the browned chicken.
• Add a large glass of water and a pinch of African peppercorn.
• Mix using a wooden spatula.
• Cook covered (The traditional recipe recommands to cover the canari with attiéké leaves, using a string) and leave to cook for 45 minutes on low heat.
• Stir from time to time during cooking so that the chicken with vegetables does not stick to the bottom of the pan.
• Serve hot with rice or attiéké.