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Chicken with plantain and vegetables inspired by Cameroon Poulet DG on a blue plate

Chicken With Plantain And Vegetables

Abi Olayiwola
Hearty and indulgent chicken and plantain recipe, inspired by Cameroon Poulet DG can be eaten on its own or on a bed of rice.
5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner, Lunch, Main Course
Cuisine Cameroonian, West African
Servings 4
Calories 472 kcal

Ingredients
  

  • Oil For frying
  • 5 tablespoons Cooking oil
  • 2 Ripe Plantain
  • 2 Chicken breasts big
  • 1 Onion
  • 4 cloves Garlic
  • 3 cm Ginger thumb size or 1 teaspoon grated
  • 1 teaspoon Nutmeg powder
  • 1 teaspoon Ground Pepper/Pepper flakes
  • Fresh thyme a few sprigs or 1 teaspoon dried thyme
  • 1 can Chopped Tomatoes or 6 medium size
  • Salt to taste
  • 2 Green Bell Pepper
  • 2 Red Bell Pepper
  • 1 cup Mushroom
  • 2 Carrot medium size

Instructions
 

  • Cut the chicken into smaller pieces. Season with salt and keep aside
  • Peel the plantain and cut into round shapes.
  • Heat some oil in a frying pan and fry the plantain until both sides are light golden colour. Remove from heat and keep aside.
  • Peel, then slice the onion. Chop the garlic finely, grate the ginger and strip the thyme leaves from the stem.
  • Grate the carrots and slice peppers and the mushrooms.
  • Add two tablespoons of oil into a saucepan and pour in the chicken pieces. Cook until the pieces are no longer pink. Transfer the chicken and the broth into a bowl and set aside.
  • Add three tablespoons of oil into the pan and pour in the onion. Fry the onions until soft.
  • Pour the garlic, ginger, ground pepper and nutmeg into the pan. Stir for 30 sec, then add the tomatoes with thyme and some salt to taste.
  • Cover the pan and allow to cook for around 10 mins before adding the chicken and the broth.
  • Cover the pan and allow to cook for 5 mins before adding the peppers, mushrooms and carrots.
  • Stir the vegetables into the sauce and taste for salt. Add more salt if required. Cover the pan and allow the vegetables to cook in the sauce for around 5 mins.
  • Add the fried plantain and use a wooden spoon to mix into the sauce gently.
  • Reduce the heat and leave for a further 5 mins, then remove the pan from heat and serve

Nutrition

Calories: 472kcalCarbohydrates: 51gProtein: 29gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 72mgSodium: 321mgPotassium: 1530mgFiber: 7gSugar: 23gVitamin A: 8554IUVitamin C: 157mgCalcium: 75mgIron: 3mg
Keyword Chicken and plantain, Poulet DG
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