Cameroonian Poulet DG (Chicken and Plantain Stew)
Cameroonian Poulet DG (Chicken and Plantain Stew)
Poulet DG is a delicious, hearty Cameroonian dish featuring tender chicken, sweet fried plantains, and vibrant vegetables all combined in a rich tomato stew. This popular meal is packed with layers of flavor and perfect for special occasions or a comforting dinner.
Equipment
- Baking tray with rack
- Large skillet or pot
- Cutting board and knife
Ingredients
Chicken and Seasoning:
- 2 lbs chicken wings (or cut-up whole chicken)
- 1 tsp onion powder
- 1/2 tsp cumin powder
- 1/2 tsp curry powder
- 1/2 tsp smoked paprika
- 1/2 tsp herbes de Provence
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp avocado oil or vegetable oil for drizzling
Plantains:
- 2 ripe plantains, peeled and cut into discs
- Oil for frying
Tomato Stew Base:
- 1 large onion, diced
- 3 medium tomatoes, chopped (or 1 can of crushed tomatoes)
- 1 tbsp green seasoning (optional, mix of onion, garlic, ginger, parsley, and scotch bonnet)
- 1/2 cup chicken stock or water, as needed
Vegetables:
- 1 carrot, cut into matchsticks
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
Instructions
- Preheat the Oven and Season the Chicken:Preheat the oven to 400°F (200°C).In a bowl, combine onion powder, cumin, curry powder, smoked paprika, herbes de Provence, and red pepper flakes. Season the chicken wings with this spice blend, salt, black pepper, and a drizzle of avocado oil. Toss to coat evenly and let sit for 1 hour (or proceed to cooking).
- Bake the Chicken:Arrange the seasoned chicken wings on a baking tray lined with a rack. Bake for 20-30 minutes until cooked through and golden brown.
- Fry the Plantains:Heat oil in a frying pan over medium heat. Fry the plantain discs until golden brown. Remove and set aside on a paper towel to drain excess oil.
- Prepare the Tomato Stew Base:In a large skillet or pot, heat oil over medium heat. Add the diced onions and sauté until soft and translucent.Add the chopped tomatoes (or canned tomatoes) and cook, stirring, until the mixture reduces and deepens in color (about 10-15 minutes). Add the green seasoning if using, and season with salt, black pepper, and any remaining spice blend.Pour in chicken stock or water as needed to prevent the mixture from drying out or burning.
- Combine Chicken and Carrots:Add the baked chicken wings to the pot along with the carrot matchsticks. Stir well to ensure the chicken is coated with the tomato sauce. Simmer for an additional 5-7 minutes to allow the flavors to meld.
- Add the Plantains and Bell Peppers:Gently fold in the fried plantains and chopped bell peppers. Stir carefully to avoid breaking the chicken. Add more chicken stock or water if needed for desired consistency. Simmer for 5 more minutes until the bell peppers are slightly softened.
- Serve:Serve the Poulet DG warm, garnished with parsley if desired. Enjoy with steamed rice or as a standalone dish.
Notes
Notes:
- Substitute for Chicken: Use chicken thighs or drumsticks for more flavor.
- Healthier Option: Plantains can be baked instead of fried.
- Green Seasoning: This adds depth but can be omitted if not available.
- No Maggi Cubes Used: This recipe avoids artificial seasonings for a more natural taste.
Nutrition
Calories: 380kcalCarbohydrates: 45gProtein: 22gFat: 15gSaturated Fat: 3gCholesterol: 80mgSodium: 500mgPotassium: 900mgFiber: 5gSugar: 15gVitamin A: 5200IUVitamin C: 80mgCalcium: 30mgIron: 3mg
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