A traditional spicy chicken stew from Côte d'Ivoire slow-cooked in a sealed pot (canari) with vegetables. It is cooked without added water or oil, relying on the natural juices of the chicken and vegetables for a concentrated flavor.
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12 items
Combine the chicken pieces, chopped tomatoes, onions, aubergine, ginger, garlic, herbs, salt, and pepper in a heavy pot (clay pot traditionally)
Place the whole scotch_bonnet_pepper on top
Cover the pot tightly with the banana_leaf (or foil) and secure the lid to create a hermetic seal so no steam escapes
Place on low heat and cook without opening the lid
Every 15 minutes, shake the pot vigorously to prevent sticking and mix the ingredients, keeping the seal intact
Continue to cook until the chicken is tender and has released its juices to form a rich sauce
Remove from heat, discard the sealing leaf, and remove the whole pepper if less heat is desired before serving
