Chicken DG | Cameroonian Chicken GD
Poulet DG is a Cameroonian delicacy. DG stands for Directeur Général , which means "Director General" in French. Therefore, Poulet DG , also translated as "Chicken Director General," can be seen as a dish for important figures such as CEOs, general managers, and executives.
Ingredients
For the green marinade (Magic Sauce origin)
- 100 small celery sticks
- 50 g leek
- 1 spring onion
- 1-2 parsley sprigs
- 15 g garlic cloves
- 15 g finger ginger
- 50 g green bell pepper
- 100 ml neutral oil (e.g. rapeseed oil)
- Salt
Special Cameroonian spices (also available as a ready-made spice mix)
- 15 g Djansang
- 15 9 Essèsè
- 2 g Bêpê
- 5 g Rondelles
- 3 g Penja white pepper
For the rest
- 6 light yellow plantains
- ½ liter of frying oil
- approx. 1 kg fresh chicken (whole or drumsticks)
- 100 ml cooking oil
- 1 yellow bell pepper
- 1 red bell pepper
- 4 large tomatoes (or 1 can of chopped tomatoes from a can)
- 200 g carrots
- 200 g bush beans
- 1 large onion
- 1 spring onion
- Salt
- 2-3 tablespoons green marinade
Instructions
Prepare the marinade and chicken:
- Clean all the marinade ingredients and purée them coarsely or finely as desired. Cut the cleaned chicken into the desired pieces.
- Optional: Let the chicken marinate for about an hour before cooking.
Cooking chicken:
- Place the chicken in a pot with the marinade, some salt and about 300 ml of water, stir well and cook for about 15 minutes.
- Alternatively: Bake the marinated chicken pieces directly in a preheated oven at 200 °C fan-assisted grill for about 30 minutes until golden brown on all sides, without pre-cooking.
Prepare side dishes:
- Peel the plantains, cut them into slices about 4 mm thick (round or oval), and deep-fry them in hot oil until golden brown. Set aside.
- Clean the bell peppers and cut them into any desired pieces, then set aside.
- Cut the tomatoes into small cubes and set aside
- Clean the bush beans and cut them into pieces about 2 cm long.
- Peel the carrots and cut them into slices about 2 mm thick (round or oval).
Pre-cook vegetables:
- Blanch bush beans and carrots together in boiling water for 2-3 minutes, then plunge them into ice water.
- Alternatively: Sauté the carrots and bush beans directly with the tomatoes later (add the carrots first, then the beans, making sure the vegetables remain crisp).
Combine the sauce and side dish:
- Sauté onions with salt in hot oil for 2 minutes. Add tomatoes and sauté for 10 minutes. Stir in carrots, then after about 3 minutes add beans, and after another 3 minutes (check for doneness), add bell peppers. Sauté for 5 minutes, stirring occasionally. Mix in baked chicken and fried plantains. Add meat juices and marinade to taste, and simmer for 5 minutes.
Season to taste & serve:
- Season to taste, prepare for serving, garnish with freshly sliced spring onions if desired, and enjoy hot!
Notes
Tip: Traditionally, chicken and plantains are deep-fried, but I prefer to prepare the chicken in the oven with less fat. Steamed chicken is wonderful on its own, but also goes perfectly with rice or pasta.
Bon appetite!
Fadi♥