Poulet DG - Cameroonian chicken and plantain
Updated: Jan 30, 2021
A very delicious and easy-to-prepare chicken dish popular in Cameroonian cuisines. Poulet is the French word for chicken, while DG stands for Director General/CEO alluding to the fact that this dish is prestigiously associated with the upper class.
Poulet DG is prepared with two main ingredients: chicken and ripe plantain. The chicken is boiled with sprinkles of various spices, deep-fried or grilled afterwards; the plantain diced into thin slices, fried in sizzling vegetable oil until golden brown; with both the chicken and plantain doused in a mixture of fresh tomato sauce, garlic and onion; and then richly garnished with carrots, bell peppers, green beans, etc.
The dish is not only visually appealing but also bursting with tasty sweet and savory flavors.
Prep time: 30 minutes
Cook time: 60 minutes
2.5 lbs chicken wings
1 Tablespoon salt
1 Teaspoon black pepper
1/2 Teaspoon red pepper flakes
1 Teaspoon onion powder
1 Teaspoon cumin powder
1 Teaspoon curry powder
1 Tablespoon smoked paprika
1 Tablespoon herbe de Provence
5 fresh tomatoes
1 1/2 cup chicken stock divided
1 large onion chopped
1 large carrot chopped into matchstick
1/4 each green, red and yellow bell pepper
1 scotch bonnet pepper/habanero pepper
2 Teaspoon green seasoning (blend of onion, garlic, ginger, parsley) optional
1/2 Teaspoon fish sauce
Oil for frying
Season chicken with all ingredients and mix so it’s well coated with the rub.
Bake for 30-40 minutes at 400 F till brown and crispy flipping a couple times
Snip the ends of the plantains, make a slit down the length of it and remove the skin. Cut the plantains into small discs and fry until golden.
Heat up 1 tablespoon oil. Add chopped onions and cook till translucent
Add diced tomatoes
Season with reserved 1/4 seasoning blend and 2 teaspoons of green seasoning blend. Add scotch bonnet pepper. Stir well to combine
Cook tomatoes 10-15mins until vibrant in color and less tart. Tomatoes will become sweeter as they cook.
Add chicken stock 1/4 cup at a time as the tomato cooks such that they do not dry out or burn.
Add chopped carrots, baked chicken and its juices, bell peppers and plantains. Mix to combine and ensure everything is well coated with the sauce