Chicken and plantain one pot-dish

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Time:   1 Hour(s) 

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  • 1 chicken or 5-6 chicken thighs or drumsticks
  • 3 tomatoes
  • 6 ripe plantains
  • 1 small onion
  • 3 sweet peppers (green, red, yellow)
  • 5 carrots
  • 2 cloves garlic
  • 1-2 cube chicken stock (e.g. Knorr/Maggi – 4 gram cubes)
  • black pepper
  • salt
  • oil
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Chef Photos

Poulet DG – Chicken MD-style (managing director style) – Cameroon

Fried plantains, vegetables, grilled chicken, gravy in a one-pot-dish.


1. Cut the chicken in 8 pieces, season with salt and pepper and fry in hot oil until cooked. Remove from the fire. Alternatively, you can pan-fry the chicken for flavor and then bake it until it’s cooked
2. While the chicken is cooking, slice and chop the onions (in half-moon shapes), carrots (in discs), sweet peppers (in cubes), garlic, parsley, tomatoes
3. In another pot, add a few tablespoons of oil, add a teaspoon of salt, then the onions and garlic and fry until onions turn glassy
4. Add the carrots and stir fry for a few minutes
5. Add the chicken stock cubes
6. Finally add the rest of the vegetables (sweet peppers, parsley) and stir fry for a few more minutes.
7. Add the tomatoes, cook for about 2 minutes on high heat then reduce the heat and allow to cook further, stirring intermittently
8. While the sauce is cooking, peel and cut up the plantains in discs about one inch thick.
9. Fry the plantains just like in the fried plantains recipe


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