Cameroon Poulet DG, Or “General’s Chicken”

August 28, 2018

Ingredients

1 pound boneless chicken thighs

1 tablespoon onion powder

1 teaspoon kosher salt

½ teaspoon white pepper

½ teaspoon garlic powder

1 tablespoon garlic infused olive oil

1-2 large semi-ripe plantains

½ cup canola oil for frying

2 cloves garlic

½ inch gingerroot, grated

1 small green onion

1 small habanero

1-2 sprigs of parsley

2 tablespoons garlic infused olive oil

2 large Roma tomatoes, diced

1 small onion, sliced

2 medium carrots, sliced

2 handfuls green beans, trimmed

Preparation

1. To prepare chicken, combine with next 5 ingredients and marinate in refrigerator 1 – 6 hours.

2. To prepare plantains, trim ends from plantains. Slice 1/8 inch deep lengthwise down the plantain and gently peel off the thick skin. Slice plantains into rounds about 1/2 inch thick. Heat canola oil in skillet at medium high. Add plantains and fry on both sides until golden brown. Remove and set on a paper towel.

3. To prepare spice blend, combine garlic, ginger, green onions, habanero, parsley and ¼ cup of water. Blend well.

4. Combine marinated chicken, 1 tablespoon spice blend, and ½ cup of water in a medium saucepan. Bring to a quick boil and simmer for 5 minutes. Strain and reserve broth.

5. Heat oil in a large skillet. Add chicken and saute on each side until golden and crispy. Set aside. Add sliced onions to skillet and saute for 1 minute. Add diced tomatoes, carrots, green beans, ¼ cup spice blend and cook for 10 minutes until vegetables are almost ready.

6. Add in chicken and reserved chicken broth. Stir and let simmer for about 3 minutes.

7. Finally, transfer plantains into skillet with chicken, stir gently to mix. Cook for another 3- 5 minutes.

8. Garnish with some freshly chopped parsley and serve warm.