Poulet DG (Cameroon)

Ingredients

• 454 g (1 pound)boneless chicken thighs
• 1 stalkcelery
• 3 stalksparsley
• 1 teaspoongrated ginger
• 3 clovesgarlic
• 1/2onion
• to tastesalt
• 1/4 teaspoon (optional)white pepper
• 1onion
• 3tomatoes
• 3carrots
• 1–2bell peppers
• 10–12green beans
• as neededoil
• 1 teaspoon adobo seasoning plus 120 ml water, or 1 chicken stock cube plus 120 ml water, or chicken stock as a substituteadobo seasoning or chicken stock
• to finish; quantity not specifiedyellow ripe plantains

Instructions

1. 1

   Blend the marinade

   Blend the celery, parsley, grated ginger, garlic, half an onion, salt and optional white pepper. Mix the marinade with the chicken and leave it for 15 minutes to 1 hour, or overnight for a stronger flavour.

2. 2

   Prepare vegetables

   While the chicken marinates, cut the vegetables and plantains to your preferred size. Deep-fry the plantains until cooked through, then set them aside.

3. 3

   Brown the chicken

   Heat about 2 tablespoons of oil in a saucepan over medium heat. Remove the marinade from the chicken, keeping it for later, then brown the thighs on both sides. They do not need to cook through yet; take them out and set aside.

4. 4

   Cook the sauce

   Add about 2 tablespoons more oil to the pan if it has become dry. Fry the onion until translucent, then add the chopped tomatoes, reserved marinade and the adobo seasoning with 120 ml water, chicken stock, or the stock cube with 120 ml water. Simmer for about 2 minutes.

5. 5

   Simmer chicken vegetables

   Return the chicken to the sauce to finish cooking and add the cut vegetables. If the sauce is too thick, add a splash of water to loosen it. Simmer until the vegetables reach your preferred tenderness.

6. 6

   Finish with plantain

   Stir in the fried plantains, turn off the heat and serve. The dish can be eaten on its own or served with rice.

What is Poulet DG?

Poulet DG is a Cameroonian chicken dish cooked with vegetables and ripe plantain. Its name is often understood as referring to a “Director General”, and it is commonly served as a celebratory or special meal.

This version builds its flavour from a blended herb-and-spice marinade, browned chicken and a short simmer with tomatoes. Fried plantain goes in at the end, bringing sweetness and a soft, substantial finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 34g protein, 82g carbs, 34g fat.

Chicken provides most of the protein, while plantain, carrots and rice if served alongside contribute most of the carbohydrates. Oil used for browning and frying, along with the chicken thighs, supplies much of the fat; serve with extra green vegetables or a modest portion of rice to balance the plate.

The marinade and chicken

Blended aromatics: celery, parsley, ginger, garlic and onion make a coarse, savoury base that clings to the chicken. Give the thighs at least 15 minutes to take on the flavour; an overnight rest is an option if planned ahead.

Browning: scrape the marinade from the chicken before it goes into the hot pan, but keep every bit for the sauce. A browned surface adds flavour, while the chicken finishes cooking later in the simmer.

Vegetables and plantain

Cut size: aim for pieces that cook at a similar rate, keeping the carrots on the smaller side if they are thick. The recipe leaves the sizes to your preference, so choose shapes that are easy to eat alongside the chicken.

Ripe plantain: use yellow, ripe fruit for a sweet contrast to the savoury sauce. Fry it until cooked through before adding it at the end, so it holds its shape better.

Getting the sauce right

Tomato base: cook the onion until translucent before adding the tomatoes and reserved marinade. The brief simmer helps combine these flavours before the chicken and vegetables go back in.

Consistency: the sauce should coat the ingredients without becoming too thick to simmer. Add a small splash of water if needed, rather than pouring in a large amount at once.

Check for doneness

Chicken: simmer until the thighs are cooked through, checking the thickest part before serving. The initial browning is for colour and flavour, not the final cooking.

Vegetables: stop simmering when they reach the tenderness you like. Add softer vegetables later if you prefer them to retain more bite.

Serving and timing

Serve the stew hot, with the plantain stirred through or arranged on top. Rice is an easy accompaniment, while the chicken, vegetables and plantain also make a complete plate on their own.

The stated total time is 40 minutes, although a longer marinade is possible. If marinating overnight, allow for that extra time when planning the meal.

Recipe notes & tips

• Pat the chicken lightly after removing the marinade if it is very wet, so it browns more readily.
• Keep the reserved marinade separate from the raw chicken until it is added to the pan to cook in the sauce.
• Cut carrots smaller than softer vegetables if you want them to become tender at the same time.
• Fry the plantain in batches if needed, leaving space around the pieces for even cooking.
• Add water a little at a time if the sauce thickens too much during simmering.
• Taste the sauce before serving and adjust the salt to suit the seasoning or stock used.

Variations

• Use chicken stock: replace the adobo-and-water option with chicken stock for the sauce.
• Choose adobo: use the stated teaspoon of adobo seasoning and 120 ml water in place of the stock option.
• Adjust the pepper: omit the optional white pepper for a milder flavour.
• Add more vegetables: increase the bell pepper or green beans while keeping the sauce loose enough to simmer.
• Serve with rice: spoon the chicken and sauce over rice for a more filling meal.

Common mistakes to avoid

• Discarding the marinade: reserve it after removing it from the chicken, then cook it in the sauce.
• Crowding the pan: brown the chicken in batches if the thighs do not fit comfortably in one layer.
• Expecting browning to cook the chicken through: return it to the sauce and simmer until fully cooked.
• Adding too much water: loosen a thick sauce with a small splash, then reassess before adding more.
• Overcooking the plantain in the stew: fry it first and stir it in only after the vegetables are tender.

How to store

Cool leftovers promptly, then refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; the plantain may soften further.

Frequently asked questions