Name: Poulet DG Camerounais – AFROVITALITYEATS
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 people
Ingredients: 2-3 Tbsp canola oil; 3 medium semi ripe plantains; 2 medium Roma Tomatoes diced ((~1 and 1/2 cup)); 1 large Yellow Onions ((1/2 sliced, 1/2 to be blended )); 3 medium bell peppers (green/red/yellow) (sliced); 1 large carrot sliced into rings ((~1 cup )); 2 sprigs Of parsley; 1/4 inch chunk of ginger; 2 inch Leeks (Green part); salt to taste

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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.

She’s off to the market bright and early for the freshest herbs, spices and vegetables. We knew it’s an even bigger event when she comes home without the chicken. That means she is using one of ours. 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 back then but it should definitely be savored by all.

Poulet DG

Traditional we use the whole chicken for Poulet DG, but today I’ll be using mainly boneless chicken thighs. Don’t you just love the smell of fresh spices and herbs?! Leeks, celery, parsley and more. I always have a blend of fresh herbs stored in ice cube trays in the freezer. They always come in handy.

Stir in a portion of the blended spices with the chicken, season with salt, maggi or bouillon, adding no water. Simmer for a few minutes , letting the chicken soak up the spices before adding water, creating another layer of wonderful flavors. We are reserving this stock for the sauce. The chicken is then fried (just like the plantains) but I will pan sear and brown on each side. I used boneless chicken thigh because chicken breasts tend to dry out easily.

Shopping for plantains

Plantains are probably one of my favorite things. You can find plantains at most grocery stores, they are similar to bananas but are bigger in size, have a thicker skin and should be cooked before eating. Here the semi-ripe plantain gives this dish the perfect sweetness and a nice texture with each bite. How long it takes plantains to be ripe enough for this dish 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. One of my favorites to make for sunday lunch with the family.