Main courseMediumCameroonian

Poulet DG — The Cameroonian "Managing Director" Dish

Name: Poulet DG — The Cameroonian "Managing Director" Dish
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 5 personnes
Cuisine: Cameroonian
Ingredients: 1.5 kg Whole chicken, cut into pieces; 3 Ripe plantains (yellow with black spots); 3 Carrots; 2 Peppers (red, green); 2 Onions; 2 tbsp Tomato paste; 5 cloves Garlic; 3 cm Fresh ginger; 2 Celery (stalks); 4 sprigs Fresh thyme; 2 Maggi stock cube; 5 tbsp Vegetable oil; Salt, white pepper

Poulet DG (Directeur Général) is the ultimate Cameroonian dish of prestige, served on special occasions. Golden chicken simmered with ripe plantains and colourful vegetables in a flavourful sauce.

Préparation

25 min

Cuisson

Total

1h25

Portions

5 pers.

Ingrédients(5 pers.)

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1.5 kg

Whole chicken, cut into pieces

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Ripe plantains (yellow with black spots)

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Carrots

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Peppers (red, green)

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Onions

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2 tbsp

Tomato paste

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5 cloves

Garlic

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3 cm

Fresh ginger

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Celery (stalks)

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4 sprigs

Fresh thyme

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Maggi stock cube

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5 tbsp

Vegetable oil

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Salt, white pepper

Préparation

1
Season the chicken: mix grated garlic and ginger, salt, pepper, thyme and a Maggi cube. Massage the chicken pieces and leave to marinate for 20 minutes.
2
Fry the ripe plantains, cut on the diagonal (2cm thick), in hot oil until golden. Drain and set aside.
3
In the same oil, brown the chicken on all sides, 8-10 minutes. Set aside. Keep 3 tbsp of oil in the pan.
4
Fry the sliced onions. Add the tomato paste, mix and cook for 5 minutes. Add the sliced carrots, celery and sliced peppers.
5
Return the chicken to the pan. Add 400ml of hot water. Cover and simmer for 30 minutes over low heat.
6
Gently add the fried plantains to the sauce, stirring carefully so as not to crush them. Leave for another 10 minutes to soak up the flavours.
7
Taste and adjust seasoning. Serve with the chicken arranged on the plantains, vegetables around, and the sauce generously poured over.

Astuces du chef

The secret of Poulet DG lies in the plantains: they must be very ripe (with black spots) to be sweet and hold together. Fry them separately so they keep their texture. This dish is even better reheated the next day.

Valeurs nutritionnelles

Ripe plantain provides potassium, vitamin B6 and fibre. Chicken provides lean protein and niacin. Peppers are among the vegetables richest in vitamin C. About 550 kcal per serving.

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