- 2 large onions
- 2 celery stalks
- 8 garlic cloves
- 1 thumb-size ginger
- 15 mL white pepper
- 2 African nutmeg/ehuru/pebe seeds, peeled
- 15 mL Njangsang/Akpi
- 120 mL water, for blending
- Salt and seasoning to taste
- Habanero/scotch bonnet peppers (optional)
- 6 large ripe tomatoes, deseeded and chopped
- 1 large onion, chopped
- 128 g spring/green onions, chopped
- 128 g green beans, chopped
- 128 g green, red and yellow bell peppers each, deseeded and chopped
- 128 g carrots, cut into coins
- 32 g cup oil
- Salt and seasoning
- 2 liters of vegetable oil
How to Prepare Poulet D.G.
Marinate your Chicken
Blend all ingredients as listed above into a fine paste, and mix with chicken cut into bite-size pieces. Season with salt and chicken bouillon seasoning for added chicken flavor. Make sure you are using natural seasoning without any taste enhancers.
Cover marinated chicken and allow it to season overnight – preferably – or for at least 2 hours in the fridge.
Since the Sympli ripe plantain has already been peeled and sliced, all you have to do is heat oil and fry from frozen till golden brown. Then drain excess oil and set aside.
Cook your Chicken
Now par-boil your chicken. That is, cook chicken until it is half-cooked, strain and deep fry in the same oil you fried the plantain in. This will add a sweet note to this spicy chicken which you will most definitely enjoy. Set chicken aside to cool.
Add 1/4 cup of oil into a deep pot or skillet. Add chopped onions and stir-ry till transluscent. Now add green onions and tomatoes. Fry untill excess water dries out and you are left with a thick tomato stew. Season with salt and seasoning.
Now add your green beans and sauté for a minute as this take longer to cook. Make sure you do not cook your veggies longer than required in order to retain nutrients.
Add your carrots, and bell peppers and simmer for another minute.
Last but not least, add chicken and fried plantain. Stir well. Reduce the heat and simmer for 5 minutes and your Poulet DG. is ready.
Enjoy like a boss with a side of cold Zobonaid.
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