Prepare all the ingredients.

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.