Name: Cameroun Poulet DG: Chicken for Director General
Cuisine: Cameroonian
Ingredients: The Chicken Marinade; 2 heaping cups of cilantro; 2 stalks of celery; 1 scotch bonnet (habanero pepper); 3 shallots or half of a red onion; A thumb size nub of ginger; 1 tsp chicken bullion; 1 tsp salt; 1 tsp white pepper.; Other Ingredients; 1 1/2 lbs boneless skinless chicken thighs (chopped into 1 inch cubes); 3 unripe plantains; 1 ripe plantain; 1/4 cup vegetable oil; 2 carrots (cut in to coins); 1/2 green bell pepper (cut into strips); 1/2 yellow bell pepper (cut into strips); 1/2 orange bell pepper (cut into strips); 8 Roma tomatoes; 1 onion; Salt to taste

Cameroonian

Start by prepping the marinade for the chicken by blending the cilantro, celery, scotch bonnet/ habanero pepper, shallots, ginger, bullion, salt and white pepper.

Marinade the chicken in half of the marinade for at least 30 minutes.

While the chicken is marinading, peel and cut the plantains 1 cm thick rounds (resembling coins), and fry until golden brown on both sides. Be careful not to over fry the unripe plantains trying to match their color with the ripe plantains. Unripe plantains are usually darker when fried as they have more sugar.

Broil the chicken pieces in under a hot broiler until it is golden brown. There is no need to flip the pieces since they are small.

In a pot, saute the onions on medium heat for 5 minutes until they become translucent. After 5 minutes, add in the blended tomatoes, and turn the heat up to high.

Cook the tomatoes, stirring occasionally to prevent it from burning till the tomatoes have reduced and become thick.

Add in the other half of the marinade saved from earlier and continue to cook the sauce down on low-medium heat for another 5 minutes.

Add in the carrots, cook for 5 minutes then add in the plantain, chicken and bell peppers cook for another 5 minutes, then it is ready!

Cameroun Poulet DG: Chicken for Director General

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