Kedjenou

Cut the chicken into 8 pieces, removing any excess fat and patting dry with paper towels.

Cut the eggplant into 2-inch chunks, discarding the stem end. Slice the onions into thick rings. Mince the ginger root and slice the hot peppers into rings, removing seeds if a milder heat is preferred.

Cut the tomatoes into quarters and remove excess seeds. Measure out the thyme sprig and bay leaf for easy access during cooking.

Heat a heavy-bottomed cooking pot (preferably earthenware or clay for authentic preparation) over medium-high heat without added oil until it is hot.

Place the chicken pieces directly into the hot pot, stirring occasionally to sear all sides until lightly browned, about 8–10 minutes. Do not add oil; the chicken will release its own fat.

Add the onions, ginger, hot peppers, bay leaf, and thyme sprig to the pot with the chicken. Stir well to combine and allow the aromatics to soften for 2–3 minutes.

Add the eggplant chunks and tomatoes to the pot, stirring gently to mix all ingredients together. Season with salt to taste.

Reduce heat to medium-low, cover the pot tightly with a lid, and simmer for 25–30 minutes until the chicken is cooked through and tender and the vegetables are soft.

Remove the bay leaf and thyme sprig. Taste and adjust the salt if necessary. Serve the kedjenou hot directly from the pot or in a communal bowl.