Roasted Chicken with Plantains (aka Poulet DG)

This dish is going to impress your roommates and it is usually made for special guests in Cameroon and Ivory Coast. It is called poulet (which means chicken in French) DG because only people with higher social standing could afford it. DG (General Manager in French) is an allusion to that. However, it is no longer the case and several households can enjoy it. I made this affordable version for a couple of friends who could not go home for Thanksgiving. The cooking process is a little demanding to get the flavors right and you have to multi-task between the frying plantains and the chicken in the oven. Nevertheless, it is one of my favorite way to enjoy chicken and make something appetizing for a holiday dinner in the dorms.

Ingredients:

Chicken breast - pack of 6

Plantains (yellow or so) - 8

Onions - 2 (big)

Tomatoes - 4 (still firm)

Pepper (1 small - optional)

Fresh garlic (not the powder version) - as needed

Herb de Provence or Oregano leaves

Meat or Poultry seasoning (store bought)

Red and Green Bell peppers - 2 of each color

Carrots - 6 medium

Salt and black pepper

Vegetable oil (as needed)

How to …

1. Clean, salt and heavily spice chicken with black pepper. Cook it in water seasoned with salt and black pepper. Meanwhile…

2. Peal plantains and divide them in half vertically then vertically into semi thick cuts.

3. Cut bell peppers into cubes and carrots along the diagonal into thick cuts.

4. Cuts onions into very small cubes and sweat them into hot oil until lightly brown and add garlic. Add carrots and peppers and cook for 5 min. Add oregano leaves and herbs de provence with tomatoes and let cook for 10 to 15 min (or until tomatoes are no longer sweet).

5. Spice chicken with the spices and oil and put them in the oven to get grilled and brown. Wrap the baking dish with aluminum foil to preserve moisture. Add the sauce as the chicken is browning and let it marinate. Meanwhile ...

6. Fry the plantains and put them next to the chicken in the oven as they are getting out of the oil to keep them moist. Mix the sauce with the plantains and chicken and put on broil to crisp chicken. Make sure the veggies are not dry and there is enough oil in the baking dish.

Serve warm and enjoy!!!