Cameroonian Poulet DG

Poulet DG is a celebratory Cameroonian dish combining braised chicken, fried ripe plantain, and colorful vegetables.

Browning the chicken builds the sauce, while plantain is fried separately and folded in only after the vegetables soften.

Use ripe yellow plantains with dark spots, but avoid very soft fruit that will dissolve in the sauce.

Serving Suggestions

Serve Poulet DG as a complete meal or add plain rice for a larger gathering.

Recipe Notes

Chicken can be braised one day ahead; fry and add the plantain while reheating for the best shape.

Cameroonian Poulet DG

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Cameroonian chicken braised with fried plantain, carrots, green beans, peppers, tomato, and aromatic spices.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Cameroonian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Chicken and Plantain

• 3 lb bone-in chicken thighs and drumsticks cut at the joints
• 2 tsp fine salt divided
• 1 tsp ground black pepper
• 1 tsp sweet paprika
• 1/2 cup neutral oil divided
• 4 large ripe plantains peeled and cut into angled chunks

Vegetables and Sauce

• 1 large yellow onion sliced
• 5 cloves garlic minced
• 1 inch fresh ginger grated
• 3 medium ripe tomatoes chopped
• 2 tbsp tomato paste
• 3 medium carrots cut into batons
• 8 oz green beans trimmed and halved
• 2 medium bell peppers cut into broad strips
• 2 cups chicken stock or water
• 4 sprigs fresh thyme
• 2 whole bay leaves

Equipment

• Large Dutch oven
• Large skillet
• Tongs
• Chef’s knife

Method

 

Brown the Chicken and Plantain:

1. Season chicken with 1 1/2 teaspoons salt, pepper, and paprika. Heat half the oil in a Dutch oven and brown the chicken in batches, then set aside.
2. Heat remaining oil in a skillet and fry plantain in batches until broadly browned but still firm. Drain and set aside.

Braise the Chicken:

1. Pour off excess oil from the Dutch oven. Cook onion for 5 minutes, then garlic and ginger for 1 minute. Add tomatoes and tomato paste and cook for 6 minutes.
2. Return chicken with stock, thyme, bay leaves, and remaining salt. Cover and simmer for 25 minutes.

Add the Vegetables:

1. Add carrots, green beans, and peppers. Simmer uncovered for 12 minutes, then fold in plantain and cook for 5 to 8 minutes until the vegetables and chicken are tender. Remove thyme stems and bay leaves.

Nutrition

Calories: 650kcalCarbohydrates: 54gProtein: 39gFat: 32gSaturated Fat: 8gCholesterol: 150mgSodium: 860mgFiber: 7gSugar: 19g

Notes

• Fry the plantain only until browned and add it near the end so the pieces hold their shape.
• Refrigerate for three days; reheat gently so the plantain does not break apart.