Poulet dg recipe

Ripe plantains are deep-fried on their own until caramelised, then folded at the last second into a tomato sauce holding browned chicken and still-crunchy vegetables.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 4 ripe plantains
• 1200 g chicken
• 2 carrots
• 150 g green beans
• 3 onions
• 400 g tomato
• 8 clove garlic
• 20 g ginger
• 1 bell pepper
• 1 lemon
• 2 bay leaves
• 1 stock cube

How to make Poulet dg

1. Marinate 1.2 kg of chicken pieces with the juice of 1 lemon, 1 blended onion, 4 garlic cloves, 20 g grated ginger, salt and pepper. Chill 30 minutes.
2. Peel 4 ripe plantains, cut them into thick diagonal slices, salt lightly and deep-fry in hot oil until deep golden. Drain on paper.
3. Frying the plantains separately is the whole point. Simmered raw in the sauce they turn to mush and the dish loses its sweet, crisp edge.
4. Brown the chicken pieces in the same oil, about 10 minutes on all sides, then set aside.
5. In a pot with 3 tbsp of that oil, sweat 2 sliced onions 3 minutes, then add 4 crushed garlic cloves.
6. Add 400 g crushed tomatoes, 1 chopped bell pepper, 2 bay leaves and 1 crumbled stock cube. Cook 10 minutes until the sauce darkens.
7. Add 2 sliced carrots and 150 g green beans cut in three, plus 150 ml water, and simmer 10 minutes. They must stay crunchy.
8. Return the chicken and simmer 15 minutes.
9. Off the heat, fold in the fried plantains so they soak up the sauce without breaking, and serve right away.

Get Copper on the App Store

More dishes from Cameroon →