Cameroun Poulet DG: Chicken for Director General

Ingredients

• 2 heaping cups (about 60 g)coriander leaves
• 2celery stalks
• 1Scotch bonnet or habanero pepper
• 3shallots, or ½ red onion
• 1 thumb-sized piecefresh ginger
• 1 tspchicken bouillon
• 1 tspsalt
• 1 tspwhite pepper
• 680 g (1½ lb)boneless, skinless chicken thighs, cut into 2.5 cm cubes
• 3unripe plantains
• 1ripe plantain
• 60 ml (¼ cup)vegetable oil
• 2carrots, sliced into coins
• ½green bell pepper, cut into strips
• ½yellow bell pepper, cut into strips
• ½orange bell pepper, cut into strips
• 8Roma tomatoes
• 1onion
• to tastesalt

Instructions

1. 1

   Blend the marinade

   Blend the coriander, celery, Scotch bonnet or habanero, shallots, ginger, chicken bouillon, 1 tsp salt and white pepper until combined.

2. 2

   Marinate the chicken

   Coat the chicken with half of the marinade and leave it to marinate for at least 30 minutes.

3. 3

   Fry the plantains

   While the chicken marinates, peel the plantains and slice them into 1 cm rounds. Fry in the vegetable oil until golden on both sides. Do not fry the unripe plantains for too long just to match the ripe ones' colour; they can turn darker because they contain more sugar.

4. 4

   Broil the chicken

   Broil the chicken pieces under a hot grill until golden brown. The pieces are small, so they do not need to be turned.

5. 5

   Blend the tomatoes

   Blend the tomatoes and set them aside.

6. 6

   Cook the onion

   Sauté the onion in a pot over medium heat for 5 minutes, until translucent. Add the blended tomatoes and turn the heat to high.

7. 7

   Reduce the tomatoes

   Cook the tomato mixture, stirring occasionally so it does not catch, until it has reduced to a thick sauce.

8. 8

   Cook the marinade

   Add the reserved half of the marinade and cook the sauce over low to medium heat for another 5 minutes.

9. 9

   Finish the dish

   Add the carrots and cook for 5 minutes. Add the plantains, chicken and bell peppers, then cook for a further 5 minutes before serving.

What is Poulet DG?

Poulet DG means “chicken for the Director General” and is a Cameroonian chicken and plantain dish associated with special occasions. Its name hints at a celebratory meal, with chicken, ripe and unripe plantain, vegetables and a rich tomato sauce.

This version builds flavour with a blended herb-and-chilli marinade, then brings the browned chicken and fried plantains together in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 26g protein, 53g carbs, 14g fat.

The plantains and tomatoes contribute much of the carbohydrate, while the chicken thighs provide most of the protein. The chicken and frying oil contribute fat; serve the portion with a fresh salad or extra non-starchy vegetables for contrast.

The marinade and chicken

Fresh herbs: Coriander, celery, ginger, shallots and white pepper make a fragrant base, while Scotch bonnet or habanero brings heat. Remove some of the pepper's seeds for a milder result.

Split the marinade: Use half for the chicken and keep the other half for the sauce. Marinating for at least 30 minutes gives the chicken time to take on the seasoning.

Choosing and frying plantain

Unripe plantains: These hold their shape and give the dish a firmer, less sweet bite. Slice them evenly into 1 cm rounds so they cook at a similar rate.

Ripe plantain: It adds sweetness and softens more readily when fried. The unripe rounds may brown darker, so judge them by doneness rather than trying to match the ripe plantain's colour.

Building the tomato sauce

Cook the onion: Give it the full 5 minutes over medium heat so it turns translucent before adding the tomato.

Reduce patiently: Let the blended tomatoes thicken over high heat, stirring now and then to prevent sticking. Once the reserved marinade is added, lower the heat and cook it for another 5 minutes.

Getting the texture right

Golden chicken: Broiling browns the small chicken pieces before they go into the sauce. Follow the recipe's cue of a golden surface, and check that the chicken is cooked through before serving.

Tender vegetables: Add the carrots first, then the plantain, chicken and peppers. The shorter final cooking stage helps the peppers retain some shape while the ingredients warm together.

How to serve it

The plantains and vegetables make this a substantial one-pot-style main, so it can be served on its own. For a fresh contrast, offer a simple side salad or extra vegetables alongside.

Serve it as soon as the final ingredients have cooked together, while the plantain is tender and the sauce is still hot.

Recipe notes & tips

• Cut the plantains into evenly sized 1 cm rounds so they fry consistently.
• Keep the reserved marinade separate from the portion used on raw chicken.
• Stir the tomato mixture occasionally as it reduces to help prevent it catching on the pot.
• Watch the unripe plantains closely; they can become darker than the ripe ones without being overcooked.
• Cut the chicken into similarly sized cubes so the pieces broil evenly.

Variations

• Adjust the heat: Use a smaller piece of Scotch bonnet or habanero for a gentler chilli flavour.
• Change the pepper mix: Use more of one bell pepper colour and less of another while keeping the total amount the same.
• Use red onion: Choose the listed half red onion in place of the shallots in the marinade.
• Make it less sweet: Use more unripe plantain and less ripe plantain, keeping the total number of plantains unchanged.
• Add a fresh side: Serve with a crisp salad for a cool contrast to the warm, saucy dish.

Common mistakes to avoid

• Over-frying unripe plantain: Do not wait for it to match the ripe plantain's colour; it can naturally fry darker.
• Skipping the marinade time: Leave the chicken in half the marinade for at least 30 minutes as directed.
• Letting the tomato sauce catch: Stir occasionally as it reduces and thickens.
• Using all the marinade on the chicken: Reserve half for the sauce before adding any to the raw chicken.
• Adding the peppers too early: Put them in with the chicken and plantain for the final 5 minutes of cooking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout; the plantain will soften further as it sits and reheats.

Frequently asked questions