Poulet DG (Cameroonian Chicken with Plantains and Vegetables)
In short: Golden fried chicken tossed with caramelized ripe plantains, carrots, green beans and peppers in a ginger, garlic and tomato sauce. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 755 kcal
Poulet DG, short for 'Directeur Général', is a showpiece chicken dish often served for special meals in Cameroon. Chicken is simmered with ginger and garlic, then fried until golden and tossed with sweet fried plantains and crisp vegetables in a light tomato sauce. The sweet and savory contrast is the point, so use plantains that are fully ripe.
Instructions
- Put the chicken in a pot with the quartered onion, 3 garlic cloves, 1 tbsp ginger, 1 tsp thyme, bouillon cube, 1 tsp salt, pepper and water. Bring to a boil, skim, then simmer for 25 minutes, until the chicken reaches 74°C (165°F).
- Lift the chicken out and pat it dry. Save 250 ml (1 cup) of the broth.
- Heat 120 ml (1/2 cup) of the frying oil in a large wide pan over medium-high heat. Fry the plantains in batches for 2 to 3 minutes per side, until deep golden and caramelized at the edges, and drain on paper towels.
- Fry the chicken in the same oil for 4 to 5 minutes per side, until browned and crisp. Set it aside and pour off all but 2 tbsp of the oil.
- Add the sliced onion, garlic and ginger to the pan and cook for 3 minutes. Add the carrots and green beans and cook for 5 minutes, stirring.
- Stir in the peppers, leek, tomatoes, tomato paste, thyme, bay leaf and the reserved broth. Simmer for 8 to 10 minutes, until the vegetables are tender but still bright and the sauce has thickened.
- Return the chicken to the pan, add the plantains and fold gently for 3 minutes, until everything is coated and hot. Taste for salt and pepper, and serve straight from the pan.
Tips
- Use plantains that are properly ripe, yellow with plenty of black. Green or half-ripe plantains turn starchy instead of sweet and will not caramelize.
- Boiling the chicken first seasons it through and cuts the frying time, so the meat is cooked inside before it browns. Do not crowd the pan when frying, or the pieces steam.
Questions and answers
What does DG stand for in Poulet DG?
It stands for 'Directeur Général', French for director general. The name suggests a dish fit for a boss, and it is often served for special meals.
Can I use boneless chicken?
Yes. Boneless thighs cook faster, so simmer them for 12 to 15 minutes before frying. Check that the thickest piece reaches 74°C (165°F).
Can I make Poulet DG ahead of time?
Cook the chicken and vegetable sauce a day ahead and fry the plantains fresh. Reheat the chicken and sauce gently until steaming hot, then fold in the plantains just before serving.
How long does it take to make Poulet DG (Cameroonian Chicken with Plantains and Vegetables)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Poulet DG (Cameroonian Chicken with Plantains and Vegetables)?
About 755 kcal per serving, with 30 g of protein, 62 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 755 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 62 g |
| Fat | 43 g |
| Fiber | 7 g |
| Sugar | 24 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
