Just wondering if there is someone who doesn’t love Poulet DG, well, not everyone I guess. But it’s so delicious and the flavor is always inviting. Poulet DG simply means “Chicken Director General”, it might sound funny, but that is the name lol. Poulet is the french word for Chicken and DG (Director General)
What is Poulet DG?
This is a Cameroonian delicacy often served to the high earned or elites in Cameroon like the CEOs, Directors, Boss, you know what I mean, the “big people” of the country. That is where the name originated. But trust me when I say, nowadays anyone can make it in the comfort of their homes.
I always make Poulet DG when it’s a special occasion or family gathering. Of course, it’s on my home menu too and I make it for my family as well, but it’s the first food that comes to my mind for any special occasion. My mom taught me how to make this and I can’t count how many times I have cooked it my entire life. It’s so easy to make provided you follow the instructions on the recipe card correctly.
What Ingredients to use?
- Chicken: The key ingredient here, the flavor of it just fills the whole house and is so inviting. Chicken has to be cut into chunks or bite sizes. Also, it is deep fried, or if you are on a diet, air fry, grill, or bake. Season chicken perfectly and you can let it marinate overnight in the fridge. The longer it marinates, the better. This can also be a plan-ahead recipe. NOTE: If you are in Cameroon or Africa or if using mature chicken, boil first with the ingredients on the recipe card before deep frying. I didn’t boil mine because I used soft chicken. Soft Chicken cooks fully when deep-fried.
- Plantain: Plantain here has to be ripe, but not the too soft ripe plantains like your food will be mashy. Ripe plantains have to be firm to touch, in Cameroon we call this type of plantain “Starting” meaning, it just started the ripening process but still has a beautiful yellow color. My mom also uses unripe plantains. You can use that too if you aren’t a fan of ripe plantains. Plantains should be cut into julienne cuts, round or in squares.
- Fresh herbs and Spices: Gives perfect taste and add flavor.
- Seasoning Cubes and Powder: Can use your favorite seasoning powder or Maggi cubes.
To Season Chicken
- ½ kg Chicken
- 1 Maggi cube 1 tsp Seasoning powder
- 1½ tsp. Salt
- 1 tsp. Chilli powder
- ½ tbsp. Ginger garlic paste
- ½ tsp. Black pepper
- ½ tsp. White pepper
For the DG
- 4 Plantains Ripe, cut julienne or round
- 2 Carrots Julienne cut
- 2 Handfuls green beans cut into half lengthwise
- ½ Bell Peppers yellow, and red bell pepper, Julienne cut
- 4 Tomatoes medium
- 1 Onion medium size
- 2 tbsp. tomato paste
- 2 tsp Curry powder
- 1 tsp. Salt
- ½ tsp. Black pepper
- ½ tsp. White pepper
- 1 Maggi cube
- Fresh Green Onion and Parsley chopped for Garnishing
- Transfer the chicken to a bowl, add ginger-garlic paste, and sprinkle Maggi cube, salt, chili powder, black pepper, and white pepper, and mix everything using your hands.
- Pour oil into a pot over medium-high heat. Add marinated chicken when oil is boiling and cook for 12 to 13 minutes or till fully cooked. Oil should be about 2-3 inches deep.
- Meanwhile, peel the plantains, place them on the cutting board, cut them into 3 equal portions lengthwise, and then slice them into Julian cuts.
- Add tomatoes to the blender and blend until finely chopped; remove from the blender. Then add onion and blend until well chopped.
- When chicken is ready, remove from oil and set aside. Add plantain to the hot oil and allow to cook until golden brown. Remove from oil and place on the plate lined with absorbent paper to drain oil.
- Reduce frying oil to about ½ cup or in another pot or pan, add ½ cup of cooking oil over medium heat.
- When oil is hot, add tomatoes and cook for 2 minutes; add onion and stir for 2 more minutes; add tomato paste and mix well. Cook until the oil floats.
- Sprinkle all the spices, herbs, and Maggi cube, and mix well. Then add carrots, bell peppers, and green beans, and mix well. Add plantains and chicken, stir for some time, then cover it with a lid and continue cooking for two minutes.
- After two minutes, remove the lid and add chopped herbs. Mix again, remove from heat, and transfer to the serving dish. Serve and enjoy!