Poulet DG, or "Chicken Managing Director," is a celebrated dish from Cameroon, traditionally served for special occasions and esteemed guests. This flavorful main course features succulent chicken, golden fried plantains, and vibrant vegetables all cooked in a rich tomato sauce infused with aromatic herbs and spices. This dish not only conquers taste buds but is also a feast for the eyes.
Ingredients
🍌 4 ripe plantains
🍗 1 whole chicken, small-sized
🌶️ 1 large bell pepper, a mix of green, red, orange, and yellow
🥕 2 medium carrots
💚 A handful of green beans
🌿 Approximately 8 stems of cilantro
🌱 3 stems of green onions
🥬 Approximately 1 stem of celery
🧄 8 cloves of garlic
🍅 8 medium tomatoes
🧅 1 large onion
🧈 Approximately 2 cups of vegetable oil
🧂 Salt, to taste
⚪️ 0.75 teaspoon white pepper
🧊 4 cubes of Maggi seasoning
Instructions
1- Prepare Marinade:
- In a blender (similar to a Nutribullet), combine the ginger root, garlic, chopped celery, cilantro stems, and half of the large onion.
- Add about 0.5 cups of water. Blend until smooth.
2- Chop Chicken:
- Cut the whole chicken into medium-sized pieces.
3- Cook Chicken (First Stage):
- In a medium aluminum pot, place the chicken with 1 cup of water.
- Pour three-quarters of the green marinade over the chicken.
- Crumble 2 Maggi cubes over it, and add 0.5 tsp of white pepper and salt to taste.
- Cover and cook for 20 minutes.
4- Prepare Plantains:
- Peel and slice the plantains into rounds using a crinkle cutter for decorative edges.
5- Fry Plantains:
- Heat vegetable oil in a large red Dutch oven (Le Creuset style) until hot.
- Fry plantains in batches until golden brown, then drain on paper towels.
6- Brown Chicken in Oven:
- Arrange chicken on a foil-lined baking tray and bake until golden and crispy.
7- Prepare Tomato Base for Stew:
- Reduce oil in the Dutch oven; sauté remaining onion until translucent.
- Add roughly blended tomatoes, cooking until acid is reduced and oil separates.
- Add remaining green marinade and chicken stock.
- Mix in 2 more Maggi cubes, 0.25 tsp white pepper, and salt.
- Simmer for 2 minutes.
8- Combine and Finish Poulet DG:
- Stir chicken and plantains into the tomato base.
- Add green onions, carrots, green beans, and bell peppers.
- Cook for a brief 2 minutes to preserve vegetable crispness.
Prep Time: Approx. 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: Approximately 6 servings
Calories: 450 kcal
Proteins: 25g
Fats: 30g
Carbohydrates: 30g
Equipment:
- Cutting Board (Wooden)
- Chef’s Knife and Crinkle Cutter
- Blender (similar to Nutribullet)
- Medium Aluminum Pot
- Large Red Dutch Oven (Le Creuset style)
- Baking Tray (Aluminum lined with foil)
- Slotted Spoon/Skimmer
- Pepper Mill (Wooden)
- Paper Towels
Cooking Tips:
- Use plantains that are ripe but firm.
- Fry in small batches to avoid overcrowding the pot, ensuring a crispy finish.
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Poulet DG
