Poulet DG

Ingredients

• 1kg chicken thighs and legs, cut into pieces
• 1 handful cilantro
• 2 stalks celery
• 1 scotch bonnet pepper
• 2 shallots
• 1 thumb ginger
• 1 bouillon cube
• salt and white pepper
• 3 ripe plantains, sliced into 1cm rounds
• oil, for frying
• 1 onion, sliced
• 1 leek, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 carrots, julienned
• handful of green beans, trimmed
• 1 cup chicken stock

Before you cook

• Blend the cilantro, celery, scotch bonnet, shallots, ginger, bouillon cube, salt and white pepper into a marinade paste.
• Rub half the marinade over the chicken pieces and marinate for 30 minutes.

Steps

1. Heat oil in a large pot over medium-high heat.
2. Brown the chicken pieces on all sides, about 8 minutes total.
3. Stir in the remaining marinade paste.
4. Pour in the chicken stock.
5. Cover and simmer for 20 minutes until the chicken is cooked through.
6. Heat a separate pan with oil for frying.
7. Fry the plantain rounds for 2 minutes per side until golden.
8. Drain the plantains on paper towels.
9. In another pan, sauté the onion and leek for 3 minutes.
10. Add the carrots, bell peppers and green beans and stir-fry for 5 minutes until just tender-crisp.
11. Add the cooked chicken and its sauce to the vegetables.
12. Fold in the fried plantains.
13. Toss everything together for 2 minutes and serve hot.