Poulet DG
A popular West African dish, often associated with Cameroon but enjoyed in Burkina Faso, featuring chicken pieces stir-fried with plantains, vegetables, and aromatic spices.
🧂 Ingredients
- 1 approx. 3.5-4 lbs Whole chicken(cut into small pieces)
- 5 medium Ripe plantains(peeled and sliced into 1-inch rounds)
- 1 large Onion(chopped)
- 3 medium Tomatoes(chopped)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(minced)
- 2 medium Carrots(sliced)
- 1 cup Green beans(trimmed and cut)
- 2 medium Bell peppers(chopped (any color))
- 0.5 cup Parsley(chopped)
- 3 stalks Scallions(chopped)
- 2 tbsp Tomato paste
- 0.5 cup Vegetable oil(for frying)
- 2 cubes Chicken bouillon cubes(crumbled)
- 1 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 1 optional Scotch bonnet or habanero pepper(whole, for heat)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper. Heat about 1/4 cup of vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the chicken in batches until golden brown on all sides. Remove chicken and set aside. Reserve the oil.
- 2
In the same pot, add a little more oil if needed. Add the chopped onions and sauté until translucent. Add minced garlic and ginger, cook until fragrant.
- 3
Add the chopped tomatoes and tomato paste. Cook, stirring occasionally, for about 10-15 minutes until the tomatoes have broken down and the sauce has thickened.
- 4
Stir in the sliced carrots, green beans, chopped bell peppers, crumbled bouillon cubes, and the optional whole scotch bonnet pepper. Cook for 5 minutes.
- 5
Return the fried chicken to the pot. Add about 1/2 cup of water if needed. Stir everything together, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to soften slightly.
- 6
While the chicken and vegetables are simmering, heat the remaining oil in a separate skillet over medium-high heat. Fry the sliced plantains until golden brown and slightly caramelized. Drain on paper towels.
- 7
Gently stir the fried plantains into the chicken and vegetable mixture. Add the chopped parsley and scallions. Cook for another 5 minutes, stirring gently to avoid breaking the plantains. Remove the whole scotch bonnet pepper before serving.
💡 Pro Tips
- ✓Use ripe but firm plantains for frying; they should be yellow with some black spots.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓If you prefer, you can bake or air-fry the chicken instead of frying.
🔄 Variations
- Add other vegetables like zucchini or okra.
- Use chicken thighs or drumsticks instead of a whole chicken.
- A touch of curry powder can be added with the spices for extra flavor.