This dish didn't make it to our first full company team Txoko. Sadly, as Santa was visiting Bilbao at that time, the cooking teams attention was pulled away form our pots.
Step 1: Cut up or keep your chicken whole. Place chicken into a big pot or dutch oven.
Step 2: Chop all the veg thinly. Add the onion, tomato, garlic, and eggplant to the pot. Season with salt, pepper, hot peppers, bay leaves, paprika and ginger. Mix well!
Step 3: Close the pot and cook the kedjenou on low heat for 45 minutes. Stir and turn the cocotte every 15 minutes during the cooking.
Step 4: Sit down, open a bottle of wine and let the magic happen.
Garnish with chopped parsley. Serve the kedjenou with white rice or attieke.
