Poulet DG by @niangcook

1h45
Hard

6 servings

🍗

6

Chicken Thighs

🌰

2

Pébé (dried Fish)

🌶️

1 g

Penja Pepper

🌿

2 leaves

Bay Leaf

🧄

3 cloves

Garlic

🧂

6 g

Salt

🥕

2

Carrots

🫑

1

Red Bell Pepper

🫑

1

Yellow Bell Pepper

🫑

1

Green Bell Pepper

🍌

2

Ripe Plantains

🫛

150 g

Green Beans

🧅

1

Onion

💧

200 ml

Water

🫗

60 ml

Sunflower Oil

🟤

1 g

Cumin

🍅

2

Tomato

Preparation Steps

  1. Step 1/12

    Peel and finely chop the 3 garlic cloves and 1 onion; peel and slice the 2 carrots, cut the 3 bell peppers into strips, trim the green beans, dice the 2 tomatoes, and peel and cut the 2 ripe plantains into thick rounds.

    garlic cloves
    onion
    carrots
    red bell pepper
    yellow bell pepper
    green bell pepper
    green beans
    tomato
    ripe plantains
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Crush the 2 pébé seeds, Penja pepper, and 1 slice of rondelle spice into a coarse spice mixture.

    pébé seeds
    🌶️Penja pepper
    rondelle spice
    🫙mortar and pestle

  3. Step 3/12

    Rub the 6 chicken legs with the crushed spice mixture, chopped garlic, 1 tsp salt, black pepper, and ground cumin; let marinate for 15 minutes.

    chicken legs
    pébé seeds
    🌶️Penja pepper
    rondelle spice
    garlic cloves
    salt
    black pepper
    ground cumin
    🥣mixing bowl

  4. Step 4/12

    Place the marinated chicken in a pot with 200 ml water; cover and simmer over medium heat for 20 to 25 minutes, until nearly cooked through.

    chicken legs
    water
    🥄wooden spoon

  5. Step 5/12

    Remove the chicken legs with a slotted spoon and reserve the cooking juices in the pot.

    chicken legs
    🥄slotted spoon

  6. Step 6/12

    Heat 2 tbsp sunflower oil in a large pan and fry the plantain rounds for 6 to 8 minutes; turn them until golden on both sides, then set aside.

    sunflower oil
    ripe plantains
    🥄wooden spoon
    🥄slotted spoon

  7. Step 7/12

    Heat the remaining 2 tbsp sunflower oil in the pan and brown the par-cooked chicken legs for 8 to 10 minutes; turn them frequently until deeply golden, then set aside.

    sunflower oil
    chicken legs
    🥄wooden spoon
    🥄slotted spoon

  8. Step 8/12

    Sauté the chopped onion in the chicken pan for 3 minutes; add the diced tomatoes and cook for 5 minutes until softened.

    onion
    tomato
    🥄wooden spoon

  9. Step 9/12

    Stir in the carrots, red bell pepper, yellow bell pepper, green bell pepper, green beans, bay leaves, and remaining spice seasoning; cook for 3 minutes.

    carrots
    red bell pepper
    yellow bell pepper
    green bell pepper
    green beans
    bay leaves
    pébé seeds
    🌶️Penja pepper
    rondelle spice
    black pepper
    ground cumin
    🥄wooden spoon

  10. Step 10/12

    Pour the reserved chicken cooking juices into the vegetables and simmer over low heat for 20 minutes; stir occasionally until the carrots and beans are tender.

    water
    carrots
    green beans
    🥄wooden spoon

  11. Step 11/12

    Return the browned chicken and fried plantains to the vegetable sauce; gently fold together and cook for 5 minutes.

    chicken legs
    ripe plantains
    🥄wooden spoon

  12. Step 12/12

    Taste the Poulet DG and adjust the salt and black pepper if needed; remove the bay leaves and serve hot.

    salt
    black pepper
    bay leaves
    🥄wooden spoon

Composition

Ingredients

Types

Spices, Seasonings, Vegetables, Fruit, Liquids, Oils

Ingredients

Chicken thighs, Pébé (dried fish), Penja pepper, Bay leaf, Garlic, Salt, Carrots, Red bell pepper, Yellow bell pepper, Green bell pepper, Ripe plantains, Green beans, Onion, Water, Sunflower oil, Cumin, Tomato

Allergens

to inform

Dietetics

Dietary regimen

High-protein, Dairy-free, Gluten-free

Calories

710 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 59g, Fat: 34g, Fiber: 8g, Sugars: 23g

Nutritional Information

Minerals

Potassium: 1120mg, Iron: 3.4mg, Calcium: 86mg, Sodium: 690mg

Vitamins

Vitamin A: 980µg, Vitamin C: 185mg, Vitamin B6: 1.1mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, mortar and pestle, wooden spoon, slotted spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-pot meal

Occasions

Lunch, Dinner, Family meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Cameroonian, Central African

Geographic

Cameroon, West Africa

Various

Aspect

Texture

Tender, Juicy, Crispy, Soft, Saucy

Flavors

Savory, Sweet, Spicy, Peppery, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at warm room temperature), fridge : 3 days (Cool within 2 hours,Store in an airtight container at 4°C or below,Reheat chicken until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze promptly after cooling,Thaw overnight in the refrigerator)