Mboa

Poulet Dj

Posted on by mboa237
19
Sep

Ingredients (6 servings)

For the chicken:

  • 1 whole chicken (cut into pieces) or 3 lbs chicken parts
  • 3 cloves garlic (minced)
  • 1 thumb ginger (grated)
  • 1 tsp white pepper
  • 2 seasoning cubes (Maggi)
  • Salt to taste
  • 2 Tbsp oil (for browning)

For the plantains:

  • 3–4 ripe plantains (yellow, but still firm)
  • Oil for frying

For the sauce:

  • 3 large tomatoes (blended)
  • 1 red bell pepper (blended)
  • 1 Scotch bonnet or habanero (optional, for heat)
  • 1 medium onion (sliced)
  • 2 Tbsp tomato paste
  • 1 cup chicken stock (from boiling the chicken)
  • 2 carrots (sliced)
  • 1 cup green beans (chopped)
  • 1 green bell pepper (sliced)
  • 1/2 cup celery leaves or parsley
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp curry powder
  • 1 tsp paprika (optional)
  • Salt to taste

Instructions

  1. Season and cook chicken
    • Season chicken with garlic, ginger, white pepper, bouillon, and salt.
    • Boil gently with a little water until cooked, then remove chicken and keep the stock.
    • Brown the chicken pieces lightly in oil for extra flavor (optional).
  2. Fry the plantains
    • Peel and cut ripe plantains into medium chunks.
    • Fry until golden, then drain on paper towels.
  3. Make the sauce
    • In a pot, heat oil and sauté onion until soft.
    • Add tomato paste, cook 2–3 minutes, then add blended tomato/pepper mix.
    • Cook down until the sauce thickens and oil begins to separate (about 10–15 minutes).
    • Add curry, thyme, paprika, bay leaves, and chicken stock. Simmer 5 minutes.
  4. Combine everything
    • Add chicken pieces into the sauce and let simmer for 5 minutes.
    • Stir in carrots, green beans, and bell peppers. Cook until just tender (don’t overcook).
    • Finally, gently fold in fried plantains and fresh celery/parsley. Simmer for 2–3 minutes to absorb flavors.
  5. Serve hot
    • Poulet DG is usually served as a one-pot meal, but you can pair it with rice or salad.

Tips for authentic flavor:

  • Use slightly ripe plantains (yellow with a hint of green) — they hold shape better than fully ripe ones.
  • Adding a bit of crayfish powder gives it extra Cameroonian depth.
  • Fresh celery leaves are key — they add the signature DG aroma.