Poulet DG (Cameroonian Chicken and Plantains)
The full name of this dish is poulet directeur général, translated from French as “chicken for the director general” and known in English as CEO chicken because it was often reserved for high-ranking officials, business elites and important guests. This meal of chicken, plantains and vegetables bound in a fragrant tomato gravy was often a marker of privilege and exclusivity, and is now common in Cameroon and its diaspora. It came about after Cameroon’s independence from its colonial era, in 1960 from the French and 1961 from the British, and is a point of pride with its blend of flavors from Cameroon’s different regions. Soft and crunchy vegetables take on the flavor of the surrounding broth, as does poulet (chicken). However, the shining star is the resplendent plantain. When just-ripe ones are fried and added to the stew, they enhance it, leaving pockets of sugary caramelized morsels. Admittedly, this is hardly a fast-paced dish to put together, but the result can impress someone special, giving both pleasure and delight. You can substitute a range of produce from tender vegetables (such as bell peppers, eggplant, green beans and mushrooms) to firmer selections (such as carrots, parsnips, fennel or winter squash). Serve topped with fresh lemon zest and a scattering of fresh herbs, by itself or alongside steamed white rice.
Ingredients
- 10 sprigs of fresh oregano
- 2 fresh or dried bay leaves
- 2 1/2 pounds bone-in
- Salt and black pepper
- 1 small leek
- 4 celery stalks
- 1 bunch scallions
- 1 piece of ginger
- 5 garlic cloves
- 1 scotch bonnet or habanero chile
- 2 just-ripe plantains
- 1 1/2 to 2 cups vegetable oil for frying plus ¼ cup
- 1 tablespoon tomato paste
- 1 teaspoon concentrated chicken bouillon paste
- 1 can whole peeled tomatoes
- 2 medium carrots
- 2 medium red or any color bell peppers
- Zest and juice of 1 lemon
- 1/2 cup fresh cilantro leaves and tender stems
- Cooked rice
Instructions
- 1
Make a bouquet garni: Tie the oregano, sage, rosemary and bay leaves together using kitchen twine. If using Cornish hens, ask the butcher to cut them into quarters. Pat poultry pieces dry and season both sides generously with salt and pepper.
- 2
While the chicken marinates, fry the plantains: Pour enough oil to come ½ inch up the sides of a heavy skillet. Heat the oil over medium-high, 5 to 6 minutes. Use a chopstick or a tiny piece of plantain to test the temperature of the oil: Tiny bubbles surrounding the chopstick indicate the oil is hot enough (or an instant-read thermometer should register 325 degrees).
- 3
Working in batches if necessary to avoid crowding, carefully drop the plantain pieces in the hot oil and fry until the bottoms are light golden and caramelized around the edges, 5 to 6 minutes. Flip each plantain and fry until the other side is golden brown, 4 to 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined plate to drain. The fried plantains can be covered and refrigerated for up to 3 days.
- 4
Heat the oven to 375 degrees and place a rack low enough to fit a large ovenproof pot with a lid. Remove the chicken from the marinade, scraping off any bits of vegetable and set aside on a large plate. Reserve the marinade with its bouquet garni.
- 5
Heat a large Dutch oven or heavy-bottomed pot over medium. Add the remaining ¼ cup oil, then carefully add the reserved marinade. You will hear a loud sizzle. Season lightly with salt and pepper and cook, stirring occasionally, until any liquid evaporates and the vegetables fry and deepen in color from seafoam to darker green, 15 to 20 minutes.
- 6
Add the tomato paste, bouillon (if using) and 2 tablespoons water to help release the fond, or browned bits, from the bottom of the pot. Stir frequently until the oil begins to separate from the tomato paste and glisten and the mixture becomes almost jammy, about 5 minutes. Meanwhile, use your fingers to crush the whole tomatoes in their liquid in the can.
- 7
Increase heat to medium-high and add the tomatoes with their juices. Add 1 cup water to the can to rinse it out and pour into the pot. Bring to a simmer. Cook until the sauce separates when the sauce looks almost chunky, about 15 minutes.
- 8
Add the chicken and gently turn to coat. Cover the pot with the lid and transfer to the oven. Cook until the chicken is warm and plump, 20 to 25 minutes. Remove the pot from the oven and turn the heat up to 450 degrees.
- 9
Add the carrots, bell peppers, lemon juice and fried plantains. Stir gently to combine. Taste and season lightly with salt and pepper. Add enough water to loosen the broth (about ¼ cup) if needed.
- 10
Return the pot to the oven, uncovered, and continue to cook until the liquid has reduced and the chicken has cooked through. The vegetables should be soft enough to collapse, about 30 minutes.
- 11
Remove from the oven. Pull out the bouquet garni by the string with tongs and discard. Taste for seasonings and adjust if necessary. Top with the lemon zest and cilantro. Serve over cooked rice, potatoes or yams.