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Cameroonian Chicken & Plantain

Cameroonian Chicken & Plantain

A richly seasoned Cameroonian chicken and plantain supper with sweet peppers, carrots and green beans in a glossy one-pan sauce.

70 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

25 mins prep45 mins cook70 mins total

  1. Season the chicken with half the salt. Brown it in 1 tablespoon oil for 6 minutes, then remove.

  2. Add 2 tablespoons oil and fry the plantain in batches for 2 minutes per side. Drain.

  3. Cook onion, garlic and ginger for 5 minutes. Add tomatoes, pepper and carrots and cook for 8 minutes.

  4. Return the chicken with the stock and remaining salt. Cover and simmer for 20 minutes, adding the green beans for the final 8 minutes.

  5. Fold in the fried plantain just before serving, with rice or on its own.

Notes

Baking the plantain at 200°C for 20 minutes is a lower-oil alternative.

About this recipe

Poulet DG brings together browned chicken, sweet ripe plantain and a colourful vegetable sauce in a generous Cameroonian-style supper. The plantain is fried until golden, while onion, garlic, ginger and tomato build a savoury base for the chicken.

Peppers, carrots and green beans keep the sauce bright and substantial. A little stock helps everything cook together without losing the contrast between tender chicken and crisp-edged plantain.

Fold the plantain through at the end so it stays intact, then serve the dish as it is or with rice for a fuller meal.

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