Poulet DG (Cameroonian Chicken with Plantain and Vegetables)

Ingredients

• 800 g chicken thigh fillets
• 3 ripe plantain
• 2 carrots
• 150 g green beans
• 1 red pepper
• 1 green pepper
• 1 onion
• 3 ripe tomatoes
• 3 garlic cloves
• 15 g fresh root ginger
• 15 g fresh flat-leaf parsley
• 250 ml gluten-free chicken stock
• 6 tbsp vegetable oil

Method

1. 1

   Cut the chicken into large chunks and season with salt, the crushed garlic and the grated ginger. Heat 2 tbsp vegetable oil in a large casserole and brown the chicken for 6-8 minutes until golden all over. Lift out.

2. 2

   Peel the plantains and slice into thick diagonal pieces. Fry in 3 tbsp oil in a frying pan for 2-3 minutes each side until golden, then drain on kitchen paper.

3. 3

   Add the remaining oil to the casserole and fry the chopped onion for 3 minutes. Add the carrots, cut into batons, and the chopped tomatoes and cook for 5 minutes until the tomatoes collapse.

4. 4

   Return the chicken with the stock, cover and simmer for 15 minutes. Add the green beans, cut in half, and the peppers, cut into strips, and cook for 8 minutes more until the vegetables are just tender and no pink remains in the chicken.

5. 5

   Fold in the fried plantain and half the chopped parsley and heat through for 3 minutes. Season, scatter over the remaining parsley and serve. Add sliced fresh chilli at the table for anyone who wants it hot.