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.

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

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.

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.

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

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.

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.

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

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.

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.

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

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