Kedjenou

Combine everything

Put the chicken, tomatoes, onion, bell peppers, garlic, ginger, scotch bonnet pepper, bay leaves, oil and salt into a heavy pot with a tight-fitting lid.

Seal and cook

Cover tightly and cook over low heat, shaking the covered pot occasionally instead of stirring, until the chicken is tender and the vegetables have collapsed into a thick sauce.

Check for tenderness

Check that the chicken pulls easily from the bone; if not, reseal and cook a little longer.

Rest

Let the pot rest off the heat for a few minutes before serving.

Serve

Serve the kedjenou with attieke or steamed rice.