I grew up rearing chicken. There were times, we had more than 1000 chicken in the poultry. This made access to chicken very cheap & easy. We had chicken in everything, even in okra soup. But the best time I enjoyed chicken was when mum used an old layer (a female chicken that lays eggs) to make Poulet D.G. It’s the kind of meal that could make you refuse to wash your hands just because you want that delicious taste to linger long enough for you to lick your fingers VERY SLOWLY.
What does Poulet D.G. mean?
First of all Poulet is the french word for chicken and D.G. is the abbreviation for the french word Directeur Général which translates to General Director. You get? Okay great! Second, Poulet D.G, is a typical ragout or mélange (mixture) of well-seasoned chicken, vegetables and partially ripe fried plantains cooked in a thick tomato sauce. But MY smoky SUPA-approved Poulet DG, is the KING of the D.G’s – literally!.
A dish for the ‘Oga’ (madams) on top!
In Cameroon, it was a dish reserved for the big boss – Directeur Générale – (from which its name is derived), for the ‘oga on top’ (lol), the upper class citizen, people with some financial power!
How is Poulet D.G. prepared?
Basically, Poulet D.G., chicken is ‘heavily’ marinated with a myriad of ingredients, and stir-fried with tomatoes, onions and pepper (Habanero). Plantain, preferably half-ripe is deep-fried and added to the stir-fry to add some sweetness to this savory delight.
How to ‘Kick it up a notch’
I wanted to add a smoky note to this dish, you know that smoky taste you get when you eat grilled fish. The one that is roasted on the streets right. There is this special taste smoke from charcoal adds to food that cannot be achieved in the oven or by frying in a pot. So I decided to char-grill the chicken first and I tell you, the taste was fantastic.
5 reasons to char-grill chicken for D.G.
- It adds the smoky flavor, of course!
enhances the overall tastetakes the taste of the this dish up a notch! No kidding!!!!
- It ‘fries’ the chicken so you no longer need oil to stir-fry in the pot.
- It helps cut back o oil, hence reducing total calories in the meal, making it healthier.
- It’s Zee – Licious! I know, I said that before! 😀
Also, I oven-grilled the plantains as well instead of deep-frying before adding it to the chicken ragout. It taste the same with fewer calories, making it an excellent dish for my SUPA (Shape UP African) weight loss family. Great right? I know!!! So without further ado, let’s get cooking. If you try this recipe, I would sincerely love your feedback in the comments area below. Have another recipe for chicken? Please share!
Happy and healthy cooking xoxo
- 1 whole chicken, cut into serving size pieces
- 5 carrots, peeled and cut either in coins or rectangles
- 2 hands full of green beans, ends trimmed
- 2 onions, 1 chopped, 1 blended
- 2 schalots, 1 chopped, 1 blended
- 4 fresh tomatoes, seeded
- 1 green, 1 red and 1 yellow bell pepper
- 8 garlic cloves
- 2 - 3 African nutmeg aka. Ehuru nuts or Pebe
- 2 tbsp. Njangsang (Erimado aka. Akpi)
- 1 tbsp. white pepper, crushed
- 1 tsp. black pepper, crushed
- 1/2 thumb ginger, minced
- 2 sprigs parsley, minced
- 2 sprigs basil, minced
- 3 sprigs thyme,
- 2 ribs celery, minced
- 4 tbsp. extra virgin olive oil
- 2 habanero peppers (optional)
- Salt and chicken bouillon cubes to taste
- 3 partially ripe plantains
- 1 tbsp. extra virgin olive oil
- Blend 1 onion, 1 schalot, african nutmeg, garlic, white and black pepper, ginger, parsley, basil, celery, njangsang and habanero well. Add salt and seasoning cube to the mix and rub it on the chicken. Let it marinate for a day or overnight in an air-tight container or zipper-lock bag.
- After chicken has marinated, roast or grill till tender on a charcoal grill. An electric grill will work fine too but will not give you that optimal smoky flavor.
- Meanwhile, peel plantain and cut into coins, add oil and mix. Then spread mixture on patchment paper and oven-grill till golden brown.
- Put 2 tablespoons of the oil in a very large pot and set over medium heat.
- When oil is hot, add chopped onion and schalot stir-fry for 5 minutes. Now add seeded and chopped tomatoes and the rest of the blended ingredients and continue stirring at low heat until sauce thickens. Remove from pan and set aside. Clean the pan if it is burnt.
- To the same pan add the remaining 2 tablespoons of oil, then add green beans, and carrots and stir-fry for 2 minutes. They should not over cook. Now add the fresh thyme sprigs (frying ingredients enhances flavor. If you are using dry thyme at it at this time too. Add the chicken, grilled plantain and the preciously made thick sauce as well as the bell peppers and simmer for 5 minutes.
- Serve hot.
- To prepare the conventional version of D.G., fry marinated chicken in about half a cup of oil till tender instead of roasting.