The Astronomer and I celebrated our fourteenth wedding anniversary this weekend. In line with tradition, I prepared something delicious inspired by antiquated anniversary gifts. Thus far in our marriage, The Astronomer has been gifted edible interpretations of Paper, Cotton, Leather, Fruit, Wood, Sugar, Wool, Bronze, Pottery, Tin, Steel, Silk, and Lace.

Since it is customary to bestow ivory upon one’s beloved in recognition of the fourteenth anniversary, I prepared a specialty from the Ivory Coast using a recipe from chef Pierre Thiam’s book Simply West African. While I was initially intimidated to tackle a dish from an unfamiliar cuisine, the list of approachable ingredients and recipe’s straightforward techniques made the endeavor a smooth one.

What’s special about Kedjenou Chicken is that it requires no broth or oil and relies on the vegetables to release enough liquid to create a steamy, stewy bath to cook the chicken. A vigorous shake 30 minutes into the cooking process assures even cooking. (The word kedjenou comes from the Baoulé language, which means to move or shake.) 

After an hour and 15 minutes in the oven, the chicken emerged fully cooked and tender. The mix of peppers, onions, tomatoes, and eggplants melded into a fantastic and familiar melange. I served the kedjenou chicken with couscous since it’s traditionally served with attieke, a kind of couscous made from fermented cassava root.