Stews and sauces

Poulet DG (Cameroon)

Poulet DG; Chicken, plantain and vegetables from Cameroon.

Plantains are amazing but the combination of chicken with plantains is superb. Out of the heart of Cameroon is this amazing combination; Poulet Directeur Général which is shortened Poulet DG. This is literally translated as Chicken Director general 🙂

I learnt Poulet DG was originally cooked and reserved for the upper class and high position officials in Cameroon, hence the name. I am partial to ripe plantains and loved this dish before I decided to try it. It is quiet easy and simple to put together. I prefer to marinate my chicken overnight, start the meal when I am ready.

Lets break down the ingredients

  1. chicken and plantains which makes up the dish.
  2. vegetables: the common vegetables used is carrots,green beans and bell pepper.
  3. spices: the spices is a matter of choice as different recipes used different seasoning and spices when I was reading about it.
  4. herbs: almost all the recipes I came across had either parsley or celery or both.

It is not complicated to put together and it can be done in about forty minutes.

And if you fry the plantains without putting one in your mouth, you CAN be TRUSTED.

Print
Poulet DG (Cameroon)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 3 - 4 as a full meal
Author: Juliet@biscuitsandladles
Ingredients
Chicken and marinade
  • 1 pound boneless chicken thighs
  • 1 stalk celery
  • 3 stalks parsley
  • 1 teaspoon grated ginger
  • 3 cloves garlic
  • 1/2 onion
  • salt
  • 1/4 teaspoon white pepper optional
Sauce
  • 1 onion
  • 3 tomatoes
  • 3 carrots
  • 1-2 bell pepper
  • 10-12 green beans
  • Oil as needed
  • 1 teaspoon adobo seasoning plus ½ cup water or 1 chicken stock cube plus ½ cup water or substitute chicken stock
  • To finish : yellow ripe plantains
Instructions
  1. Blend the marinade ingredients together except the chicken and add to the chicken. Marinate for fifteen minutes to an hour or overnight for intense flavour.

  2. Meanwhile cut the vegetables into desired sizes together with the plantains. Deep fry the plantains till cooked through, set aside.

  3. Heat about two tablespoons oil in a saucepan on medium heat. Rob off any marinade from the chicken thighs reserving the marinade for later. Smear and brown the chicken in the saucepan on both sides. It should not necessary cook through, remove and set aside.

  4. Add about two tablespoons more oil if there is no longer any oil in the saucepan. Add the onions, fry till translucent. Add the chopped tomatoes, reserved marinade, adobo seasoning and water/ chicken stock/ stock cube plus water. Simmer for about two minutes.
  5. Add the chicken to finish cooking in the sauce. Add the cut vegetables. You might need to add a splash of water to loosen it if the sauce is too thick. Simmer till desired tenderness is achieved.

  6. Now add in previously fried plantains, stir, turn of heat and serve. Can be eaten alone or serve with rice.

Other chicken recipes from the globe

Easy chicken shawarma (Middle Eastern)

Our own Khebab spice grilled chicken

A prayer to all the families who lost dear ones and those injured due to the gas explosions. May the Lord be with you.

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