Terra-Cotta Stewed Chicken
This is an adaptation of kedjenou, a dish usually made in a canari, or terra-cotta pot. It is sealed with a banana leaf, placed in the ashes of a fire and left to cook into a succulent stew.
To make ahead: Refrigerate for up to 2 days.
Equipment: Ovenproof casserole with lid or clay cooker (see Tip); cheesecloth
Tip: Using a Clay Cooker: Soak the cooker in cold water for 15 minutes. Add the ingredients, cover and place in a cold oven. Set the oven to 350 degrees F. Bake until the chicken is falling off the bone, about 2 hours.