POULET DG (Chicken For The Director General)

Recipe taken from The International Table: Recipes from the Seattle Sister Cities

This dish is usually served on special occasions like birthdays and anniversaries. The mark of a fantastic dish is firm —not too mushy —fried plantains. Serves 15–18.



1 whole chicken, cut into pieces, or 4 lbs chicken pieces

2 onions, 1 chopped and 1 sliced

2 garlic cloves, peeled and chopped, divided

2 cubes Maggi seasoning*, or

2 tsp chicken bouillon

2 red bell peppers, cut into slices

5 ripe but firm plantains, peeled and sliced

2 carrots, peeled and sliced into medallions

1/2 lb green beans, trimmed and diced

3 large tomatoes, cut into small cubes

1 tsp ginger powder

1 scotch bonnet or habanero pepper, minced; remove the seeds and pith to reduce the spiciness (optional)

peanut or vegetable oil, for sautéing

salt to taste

*MAGGI SEASONING is a general seasoning common in African cooking. It is available in cube or liquid form but is very high in sodium. Substitute with vegetable or chicken bouillon powder or cubes.



In a large saucepan, simmer the chicken, chopped onion, 1 clove of garlic, one cube Maggi seasoning or 1 teaspoon bouillon, and half a bell pepper in 1 cup water, covered, for 10 minutes. Remove the chicken and set aside. Strain and save the stock.

Heat 2 tablespoons oil in the pan; brown the chicken well on each side. Set aside. Discard the remaining oil. In 1/4 cup of oil, fry the plantains on both sides until golden brown. Drain on paper towels or brown paper bags. Discard the remaining oil.

In a little oil, sauté carrots, green beans, tomatoes, and the remainder of the bell peppers until just caramelized. Add the sliced onion and cook until the onions are translucent.

Add 1 cup of the reserved stock and a pinch of pepper to the vegetable mixture. Add the chicken and plantains, folding to fully incorporate. Add the ginger and pepper. Cook for 2–3 minutes for crunchy vegetables and 10 minutes for softer vegetables.

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