Cameroonian Poulet DG with Plantains and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes (includes 20 minutes marinating)
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 3 lb bone-in, skin-on chicken thighs/drumsticks
• 2 tbsp lime juice, 4 garlic cloves (minced), 1 tbsp grated ginger
• 2 tsp bouillon powder, 1 tsp white pepper, 1¼ tsp salt
• 3 large ripe plantains; 3 cups neutral oil (for frying)
• 2 large onions (sliced), 1 small Scotch bonnet (optional)
• 2 tbsp tomato paste; 1 can (14.5 oz) crushed tomatoes
• 1 cup chicken stock; 2 bay leaves
• 1½ tsp dried thyme; 1 tsp curry powder; 1 tsp paprika; ½ tsp white/black pepper; 1 tsp sugar; salt
• 2 medium carrots; 8 oz green beans; 1 red + 1 green bell pepper
• 2–3 tbsp chopped parsley or basil

Do This

• 1. Marinate chicken 20–30 min with lime, garlic, ginger, bouillon, white pepper, salt, and 1 tbsp oil.
• 2. Fry plantains at 350°F in batches, 2–3 min/side until deep golden; drain and lightly salt.
• 3. Sear chicken in a Dutch oven over medium-high, 4–5 min/side; remove.
• 4. Cook onions 8–10 min; add garlic, ginger, Scotch bonnet (optional), then tomato paste 2 min.
• 5. Stir in crushed tomatoes, stock, bay leaves, thyme, curry, paprika, pepper, sugar, salt; simmer.
• 6. Return chicken; cover and braise on low 20–25 min to 175°F internal temp.
• 7. Blanch carrots/green beans 3 min; add with bell peppers to sauce 5 min; fold in plantains and herbs; rest 5 min.

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Why You’ll Love This Recipe

• Unbeatable sweet–savory balance: crisp-edged fried plantains meet rich tomato–onion gravy.
• Weekend-worthy yet weeknight-manageable: smart prep and one pot do the heavy lifting.
• Colorful and celebratory, with tender chicken and crisp-tender vegetables in every bite.
• True to Cameroonian Poulet DG flavors, with flexible heat from Scotch bonnet.

Grocery List

• Produce: Ripe plantains (3), onions (2), garlic (8 cloves), fresh ginger, Scotch bonnet or habanero (optional), carrots (2), green beans (8 oz), red bell pepper (1), green bell pepper (1), limes (1–2), parsley or basil.
• Dairy: None needed.
• Pantry: Neutral oil, tomato paste, crushed tomatoes (14.5 oz), chicken stock, bay leaves, dried thyme, curry powder, paprika, white pepper, sugar, fine sea salt, chicken bouillon powder or cubes.

Full Ingredients

Chicken & Marinade

• 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks (8–10 pieces)
• 2 tbsp fresh lime juice (from about 1 lime)
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp chicken bouillon powder (or 1 cube, crushed)
• 1 tsp ground white pepper
• 1¼ tsp fine sea salt
• 1 tbsp neutral oil

Plantains

• 3 large ripe plantains (skins mostly yellow with black speckles), peeled and cut on a bias into 1/2-inch slices
• 3 cups neutral oil (peanut, canola, or vegetable) for frying
• Pinch of salt

Sauce & Aromatics

• 3 tbsp neutral oil (or reserved frying oil)
• 2 large yellow onions, halved and thinly sliced
• 4 garlic cloves, minced
• 2 tsp freshly grated ginger
• 1 small Scotch bonnet or habanero, seeded and minced (optional; adjust to taste)
• 2 tbsp tomato paste
• 1 can (14.5 oz/410 g) crushed tomatoes or tomato purée
• 1 cup (240 ml) low-sodium chicken stock
• 2 bay leaves
• 1½ tsp dried thyme
• 1 tsp curry powder
• 1 tsp smoked or sweet paprika
• 1/2 tsp ground white or black pepper
• 1 tsp granulated sugar
• 1 tsp fine sea salt, plus more to taste

Vegetables

• 2 medium carrots, peeled and sliced on a bias, 1/4 inch thick
• 8 oz (225 g) green beans, trimmed and halved
• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 1 green bell pepper, seeded and sliced into 1/2-inch strips

To Finish

• 2–3 tbsp chopped fresh parsley or basil (African basil if available)
• Lime wedges for serving (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, combine lime juice, minced garlic, grated ginger, bouillon powder, white pepper, salt, and 1 tbsp oil. Add the chicken pieces and rub the marinade all over, getting some under the skin for maximum flavor. Cover and marinate for 20–30 minutes at room temperature (or up to 24 hours in the fridge). Meanwhile, slice the onions, prep the vegetables, and set up for frying.

Step 2: Fry the plantains

Pour 3 cups neutral oil into a deep skillet or Dutch oven to reach about 1/2 inch depth. Heat to 350°F (use a thermometer). Fry plantain slices in batches without crowding, 2–3 minutes per side, until deep golden with caramelized edges. Transfer to a wire rack or paper towels to drain and lightly salt. Keep warm on a baking sheet in a 200°F oven if desired. Carefully pour off and reserve the oil; you will use some for the sauce.

Step 3: Sear the chicken

Place a Dutch oven over medium-high heat with 1–2 tbsp reserved frying oil. Shake excess marinade from the chicken and sear, skin side down, 4–5 minutes until deeply browned. Flip and sear the second side 3–4 minutes. Work in batches to avoid steaming. Transfer browned chicken to a plate and pour off excess fat, leaving about 3 tbsp in the pot.

Step 4: Build the tomato–onion gravy

Add the sliced onions to the pot and cook over medium heat, scraping up browned bits, 8–10 minutes until soft and lightly golden. Stir in garlic, ginger, and Scotch bonnet (if using) and cook 1 minute. Add tomato paste and cook 2 minutes, stirring, until it turns brick-red and aromatic. Stir in crushed tomatoes, chicken stock, bay leaves, thyme, curry powder, paprika, white/black pepper, sugar, and salt. Bring to a lively simmer.

Step 5: Braise the chicken

Return the seared chicken and any accumulated juices to the pot, skin side up. Reduce heat to low, cover, and simmer 20–25 minutes, turning once halfway, until the chicken is tender and reaches 175°F at the thickest part. If the sauce reduces too much, add 1/4 cup water or stock to keep it saucy.

Step 6: Add the vegetables

While the chicken braises, bring a small pot of salted water to a boil. Blanch carrots and green beans for 3 minutes, then drain. Stir the blanched vegetables and the bell pepper strips into the tomato–onion gravy with the chicken. Simmer uncovered 5 minutes, stirring gently, until the vegetables are crisp-tender and the sauce is glossy.

Step 7: Fold in plantains and finish

Gently fold the fried plantains into the pot, using a wide spoon to avoid breaking them. Simmer 1–2 minutes to warm through. Turn off the heat, sprinkle with chopped parsley or basil, and let rest 5 minutes to allow flavors to mingle. Serve hot, spooning plenty of gravy over each portion.

Pro Tips

• Choose plantains that are yellow with black speckles—their sugars caramelize beautifully without turning mushy.
• Brown the chicken well; deep searing builds the base flavor that makes the gravy taste restaurant-worthy.
• Cook tomato paste until brick-red to remove raw acidity and add sweetness and depth.
• Add Scotch bonnet gradually; a small amount perfumes the stew without overwhelming heat.
• Fold plantains in at the very end so they keep their crisp edges and don’t absorb all the sauce.

Variations

• Oven finish: After step 5, uncover and transfer the pot to a 375°F oven for 10 minutes to thicken the sauce and lightly caramelize the top.
• Roasted plantains: Toss slices with 1–2 tbsp oil and roast at 425°F for 18–22 minutes, flipping once, for a lighter finish.
• Veg boost: Add sliced leeks or celery with the onions for a classic, market-style Poulet DG twist.

Storage & Make-Ahead

Marinate chicken up to 24 hours in advance. Fry plantains up to 6 hours ahead; keep at room temperature on a rack and re-crisp in a 425°F oven for 5–8 minutes before serving. The chicken and gravy keep refrigerated for 3–4 days; reheat gently on the stove with a splash of stock. Freeze chicken in sauce (without plantains) for up to 2 months; thaw overnight and reheat, then fold in freshly re-crisped plantains and herbs just before serving.

Nutrition (per serving)

Approximate values: 610 calories; 31 g protein; 46 g carbohydrates; 27 g fat; 6 g fiber; 900 mg sodium.