Poulet DG

Name: Poulet DG
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Littoral, Cameroonian
Ingredients: 1 pcs Chicken; 10 pcs Ripe plantains; 2 pcs Carrot; 6 pcs Tomatoes; 2 pcs Onion; 2 pcs Hot pepper (chili); 2 cloves Garlic; 20g Ginger; 1 bunch Parsley; 1 bunch Celery; 1 bunch Basil (masepo); 3g Thyme; 1litre Vegetable oil; 3 cubes Seasoning cube (Maggi); 10g Salt

Littoral · 65 min · Medium · Serves 2

A festive 'Directeur Général' dish: fried chicken and ripe plantains tossed with colourful sautéed vegetables in a light tomato sauce.

Ingredients

1 pcs Chicken
10 pcs Ripe plantains
2 pcs Carrot
6 pcs Tomatoes
2 pcs Onion
2 pcs Hot pepper (chili)
2 cloves Garlic
20g Ginger
1 bunch Parsley
1 bunch Celery
1 bunch Basil (masepo)
3g Thyme
1litre Vegetable oil
3 cubes Seasoning cube (Maggi)
10g Salt

Instructions

Steam the chicken with salt, seasoning cube, green spices (parsley, celery, basil), onion, ginger-garlic and thyme. Drain and save the stock.
Fry the plantain rounds in batches until golden-brown; set aside.
Fry the steamed chicken in the same oil until crispy and deep brown; set aside.
Pour a little frying oil into a clean pot and fry the chopped tomatoes until fully dried down.
Stir in the remaining green spices, ginger-garlic, green beans, carrots and peppers.
Pour in the reserved chicken stock, add the fried chicken and simmer 3 minutes, then fold in the fried plantains; cover and cook on low for 5 minutes.