Poulet DGou
Poulet DGou is a flavorful Gabonese chicken dish, often prepared with a rich sauce made from groundnuts (peanuts) and local spices. It's a hearty and comforting meal, typically served with rice or fufu.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 200 g Peanut butter(smooth or crunchy, unsweetened)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 small Scotch bonnet pepper(finely chopped, optional for heat)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 leaf Bay leaf
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the same pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the crushed tomatoes and cook for about 5 minutes, allowing the sauce to thicken slightly.
- 5
In a separate bowl, whisk the peanut butter with a little warm water or chicken broth until smooth. Add this mixture to the pot along with the remaining chicken broth, bay leaf, and scotch bonnet pepper (if using).
💡 Tip: Ensuring the peanut butter is smooth prevents lumps in the sauce. - 6
Return the browned chicken to the pot. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
💡 Tip: The sauce should thicken to a rich consistency. - 7
Adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
💡 Tip: Taste and adjust salt and pepper as needed.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the chicken in salt, pepper, garlic, and ginger for at least 30 minutes before browning.
- ✓If the sauce is too thick, add a little more chicken broth or water.
- ✓If the sauce is too thin, simmer uncovered for a few extra minutes to reduce.
- ✓Serve hot with steamed rice, fufu, or boiled plantains.
🔄 Variations
- Add other vegetables like bell peppers or carrots for extra color and nutrients.
- For a spicier version, use more scotch bonnet pepper or add a pinch of cayenne pepper.
- Some variations include adding a touch of tomato paste for a deeper tomato flavor.