Fusion Poulet DJ
The name of this Cameroonian dish if translated literally to English is “The boss’ chicken”. My understanding as an “Anglophone” Cameroonian is that it used to be a meal served in restaurants Francophone Cameroon, exclusively for affluent men and their girlfriends/mistresses! Wives rarely got to savour this dish. I am not sure if that is why it did not feature on our home menu and I thus first tasted this delicacy whilst out on a date (‘nough said). So how did it make it’s way to the menu of our anglophone homes you might be wondering? My theory is that Beyonce inspired wives to realise that “ Girls ( including wives) rule the World” and decided “enough is enough” and crashed the poulet DJ club. Thank God for that as their action is a win for the entire family, including children who now savour this delicious meal together! At my home, we still reserve it for Sundays or special guests. Poulet DJ is a delicious hybrid of 4 sides; stir-fried chicken, tomatoe sauce, vegetables and fried plantains. The Afrofusion variation in alignment with the healthy lifestyle ethos, uses air-fried or grilled chicken and skinless chicken. The sides are also cooked separately and assembled on the plate to avoid the plantains from getting soggy. I am also a fan of pretty food as I believe in the adage that “you eat with your eyes first”.
Ingredients
- 1200 g Skinless chicken (can be boneless), cut into pieces
- 2 Large onions
- 2 Large tomatoes
- 1 Cup chopped parsley
- 1 tbsp Olive oil
- 200 g Carrots cut into desired shape ( you can use frozen)
- 400 g Cut green beans ( you can use frozen)
- 2 tbsp Ginger and garlic paste
- 3 Bell peppers (one green, one red and one yellow)
- 4 unripe – to medium -ripe plantains- peeled and sliced into desired shape.
- 3 Stock cubes or 3 Tablespoon chicken bouillons
- 1/4 tsp Motherland chilli/pepper sauce or red chilli flakes
- 1/2 Cup spring onions chopped
- Salt and pepper to taste
- Oil spray for the plantains
Instructions
- Marinate the Chicken with 2 stock cubes, 1 tablespoon salt, 1 tablespoon 1/2 teaspoon pepper, one tablespoon ginger and garlic for minimum one hour or overnight
- Parboil the chicken for 15-20 minutes, then drain , set aside and save the stock
- Grill or air fry the chicken in batches and save.
- Add one onion and half a red bell pepper ( chopped) , the parsley ( reserving handful for garnishing) , 1 tablespoon oil, tomatoes, 1 tablespoon oil, 1 stock cube , salt and black pepper to taste, 1 tablespoon of the ginger and garlic mix in a blender into a fine paste.
- Pour the entire mixture into a sauce pan, add ½ a cup of water, the motherland chilli paste or chilli flakes, bring to boil and then reduce heat and let simmer and reduce for 20-30 minutes, stirring occasionally to prevent it from sticking. Add 2 tablespoons of olive oil and simmer for 2 more minutes. Set aside
- Heat 1 tablespoon of olive oil in a skillet and saute the sliced bell peppers, carrots and green beans for 3-4 minutes. Add the sliced spring onion and 2nd onions and set aside.
- Toss the plantain slices with salt and then spray with cooking oil spray or 1 tablespoon oil and then air fry in batche and set aside.
- Either mix the chicken , vegetables , sauce and plantains together just before serving , or serve as 4 separate sides to be assembled on the plate
- Enjoy
Notes
Glycemic Load 30 – High
Chef’s Hint
If you a particular about non-soggy plantains and crunchy vegetables like I am – serve and enjoy immediately. But if like my husband you enjoy soggy plantains and you are not precious about non- crunchy vegetables, transfer all the leftovers into a container and enjoy within 3 days. We do not recommend freezing.
If you a particular about non-soggy plantains and crunchy vegetables like I am – serve and enjoy immediately. But if like my husband you enjoy soggy plantains and you are not precious about non- crunchy vegetables, transfer all the leftovers into a container and enjoy within 3 days. We do not recommend freezing.
Nutrition
Calories: 471kcalCarbohydrates: 55.69gProtein: 35.37gFat: 15.4gSodium: 903mgFiber: 7.85gSugar: 26.7g
Tried this recipe?Let us know how it was!
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