Entree: Cameroon – Northern Culinary Region – Poulet DG (Chicken braised with ripe plantains and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs and drumsticks, approx. 2 lb (900 g) total, skin-on
- 3 large ripe plantains, approx. 1.5 lb (700 g), peeled and cut on the diagonal into 1/2-inch (1 cm) slices
- 6 tbsp (90 ml) palm oil or vegetable oil, divided
- 1 large onion (about 150 g), thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 medium tomatoes (about 250 g), chopped
- 1 cup (240 ml) chicken stock or water
- 1 medium carrot (about 70 g), julienned
- 1 cup (100 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 red bell pepper (about 150 g), seeded and sliced
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- 1 tsp (5 g) curry powder (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) fresh lemon or lime juice

Instructions

1. Heat 3 tablespoons oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels and set aside.
2. Season the chicken pieces with salt and pepper. In the same skillet, add a little more oil if needed and brown the chicken in batches until skin is golden and juices run clear when pierced, about 6–8 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium and add the sliced onion to the pan. Sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes, then add the chopped tomatoes and cook until they begin to break down, about 4–6 minutes.
5. Return the chicken to the pan. Add the chicken stock, bay leaf, thyme, and curry powder if using. Bring to a simmer, cover, and cook gently for 20–25 minutes until chicken is cooked through and sauce has reduced.
6. Meanwhile, heat the remaining 1–2 tablespoons oil in a separate skillet over medium-high heat. Quickly sauté the carrots, green beans, and bell pepper until just tender-crisp, about 3–4 minutes. Season lightly with salt and pepper.
7. Gently nestle the fried plantains into the chicken and sauce for the final 5 minutes of cooking to warm and absorb flavor without breaking apart.
8. Finish with lemon or lime juice, adjust seasoning, and serve the chicken with plantains and the sautéed vegetables on the side or arranged together on a platter.