Poulet Kédjénou du Bénin

Ingredients

• 1 whole chicken, cut into pieces
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 eggplants, cubed
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 2 bay leaves
• 2 tbsp vegetable oil

Instructions

1. 1Combine chicken, onions, tomatoes, eggplant, bell pepper, garlic, scotch bonnet, bay leaves, and oil in a heavy pot with a tight lid.
2. 2Season with salt and toss well; do not add water.
3. 3Cover tightly and cook over low heat, shaking the pot occasionally rather than stirring, for 50 minutes.
4. 4Check that the chicken is tender and vegetables have formed a light natural sauce.
5. 5Remove the scotch bonnet and bay leaves.
6. 6Serve hot with rice, pâte, or attiéké.

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