Poulet DG (Poulet Directeur Général)

Shopping list

• 1 kg chicken thighs and drumsticks — skin-on

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• 3 piece ripe plantains — peeled and sliced into rounds

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• 100 ml vegetable oil — for frying

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• 1 piece onion — finely sliced

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• 1 piece red bell pepper — sliced

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• 1 piece green bell pepper — sliced

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• 4 clove garlic cloves — minced

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• 1 tbsp fresh ginger — grated

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• 400 g tinned chopped tomatoes

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• 2 tbsp tomato purée

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• 200 ml chicken stock

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• 1 piece Scotch bonnet chilli — whole or finely chopped, to taste

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• 1 tsp dried thyme

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• 1 tsp curry powder

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• 1 tsp smoked paprika

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• 1 pinch sea salt — to taste

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• 1 pinch black pepper — to taste

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• 2 tbsp fresh parsley or coriander — chopped, for garnish

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Step by step

1. 1

   Season the chicken pieces generously with salt, black pepper, curry powder, thyme and paprika. Rub well and set aside for 15 minutes.

2. 2

   Heat half the vegetable oil in a large, deep frying pan or casserole over medium-high heat. Fry the plantain slices for 2– 3 minutes per side until golden. Remove and drain on kitchen paper.

3. 3

   In the same pan, add the remaining oil and brown the chicken pieces in batches, skin-side down first, for 4– 5 minutes per side until golden. Remove and set aside.

4. 4

   Reduce the heat to medium, add the onion and cook for 3– 4 minutes until softened. Add the garlic and ginger, stirring for 1 minute.

5. 5

   Stir in the chopped tomatoes, tomato purée, chicken stock and Scotch bonnet. Bring to a simmer.

6. 6

   Return the chicken to the pan, nestling it into the sauce. Cover and simmer gently for 25– 30 minutes, turning occasionally, until the chicken is cooked through and tender.

7. 7

   Add the bell peppers and cook for a further 5 minutes until just softened.

8. 8

   Gently fold in the fried plantain, being careful not to break the slices. Simmer uncovered for 3– 4 minutes to heat through and allow the flavours to meld.

9. 9

   Taste and adjust seasoning. Garnish with fresh parsley or coriander and serve hot with rice or crusty bread.