Poulet, is the French word for Chicken. DG stands for “Directeur Général” Direct translation for this dish reads Director General Chicken. It’s one of those dishes saved for special guests. In fact, I still reserve it for special occasion, in my case dinner at home with some good company. Sometimes I brood over what made it so special such that it graced mom’s dinner table only when my father’s work colleagues were coming over.
The finest herbs and vegetables, free range organic no antibiotic chicken and plantains were handled so delicately. The aroma from every single step of the cooking process had me lingering around the kitchen , waiting to taste along. It really was a dish for the big boss but it should definitely be savored by all.
Chicken is marinated then steamed with blended fresh herbs, creating another layer of wonderful flavors. This is then browned to give it a nice crispy skin. I used boneless chicken thighs. Chicken breasts tend to dry out easily, for that reason it wouldn’t be my first choice.Any other part of a chicken works.
Plantains are probably one of my favorite things. Here the semi-ripe plantain gives this dish the perfect sweetness and a nice texture with each bite. How long it takes plantains t0 ripen will depend on temperature, storage conditions and other environmental factors. It takes about 2-3 days for green plantains to become appropriately ripe for this dish. There should be no dark spots on the skin (too ripe). Refrigeration will slow things down if you plan on using them at a later day.
Stop by your local market and gather these fresh ingredients. This dish may have been reserved for the elite but not anymore.
Share the flavor.
Cameroon Poulet DG
- 1 lb boneless chicken thighs (Skinless or skin on)
- 1 Tablespoon Onion powder
- 1 Teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon garlic infused olive oil
- 1-2 large semi ripe plantain
- 1/2 cup canola oil for frying
- 2 Tablespoons garlic infused olive oil
- 2 large Roma tomatoes diced ( ~ a cup and a half)
- 1 small onion sliced ( ~ 1/2 a cup)
- 2 medium carrots (~ 1 cup sliced)
- 2 handfuls green beans (haricot vert)
- 1- 2 sprigs of parsley ( ~ 2 teaspoons ground)
- 1 small green onion
- 1/2 celery stalk
- 1/2 leek leave (green part)
- 2 cloves of garlic
- 1/2 inch ginger
- 1 small habanero
- chicken bouillon ( to taste)
- Rinse and pad dry chicken with paper towel. Add all chicken marinade ingredients and mix well. Let sit in the refrigerator for about an hour or more.
- Trim ends off plantains.
- Slice about 1/8 inch deep lengthwise down the plantain and gently peel off the thick skin.
- Slice plantains into slanted discs about 1/2 inch thick.
- Heat canola oil in skillet at medium high.
- Carefully fry plantains on both sides until golden brown. Remove and set on a paper towel to absorb the excess oil
- Thoroughly wash carrots under cool tap water. Trim edges. Using a vegetable peeler, gently peel off top layer. Slice carrots into slanted disc like plantains.
- Wash green beans. Trim edged and cut into one inch pieces
- In a blender or food processor, combine garlic cloves, ginger, green onions, habanero, parsley and 1/4 cup of water. Blend until it forms a creamy fresh spice blend
- In a medium saucepan, add marinated chicken, 1 Tablespoon fresh spice blend, 1/2 cup of water. Bring to a quick boil and simmer for 5 minutes. Strain and reserve broth.
- In a large skillet, heat oil on medium- medium high. Brown chicken on each side until golden and crispy ( ~ 3 minutes on each side). Set aside
- In the same skillet, add sliced onions and sauté for about a minute or so. Add in diced tomatoes and cook for another 4-5 minutes.
- Add in slice carrots and cook for about 5 minutes. Then add green beans, 1/4 cup fresh spice blend and continue to cook for another 3-5 minutes until vegetables are almost ready.
- Add in chicken, remaining chicken broth , stir and let simmer for about 3 minutes. Taste and season with chicken bouillon if necessary.
- Finally , transfer plantains into skillet with chicken, stir gently to mix. Cook for another 3- 5 minutes
- Garnish with some freshly chopped parsley and serve warm.