Name: Cameroonian Director General Chicken with Caramelized Plantains
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Cameroonian
Ingredients: 1.5 lb bone-in, skin-on chicken thighs (about 6 pieces); 3 tablespoons vegetable oil, divided; 2 teaspoons mild curry powder; 1 teaspoon dried thyme; 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 4 garlic cloves, finely minced; 1 tablespoon freshly grated ginger; 2 very ripe plantains (yellow with black spots), peeled and cut on a sharp diagonal into 1/2-inch slices; 2 large bell peppers (1 red, 1 green), cored and sliced into strips; 1 large yellow onion, halved and thinly sliced; 2 ripe roma tomatoes, diced; 1 cup button or cremini mushrooms, sliced; 2 tablespoons tomato paste; 1 Maggi or chicken bouillon cube, crushed; 3/4 cup low-sodium chicken broth; 1/4 cup dry white wine (optional); 2 tablespoons chopped fresh flat-leaf parsley

This festive Cameroonian braised chicken, nicknamed after the executive class who popularized it, marries golden-brown chicken thighs with sweet ripe plantains and a glossy pepper-tomato sauce. It is the kind of celebratory one-pan dinner that turns an ordinary weeknight into a feast.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

625 kcalCalories
32 gFat
8 gSaturated Fat
44 gCarbs
5 gFiber
17 gSugar
38 gProtein
780 mgSodium
920 mgPotassium
75 mgCalcium
4 mgIron
68 mgVitamin C
180 mcgVitamin A

Ingredients

For the chicken and marinade

1.5 lb bone-in, skin-on chicken thighs (about 6 pieces)
3 tablespoons vegetable oil, divided
2 teaspoons mild curry powder
1 teaspoon dried thyme
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
4 garlic cloves, finely minced
1 tablespoon freshly grated ginger

For the plantains and sauce

2 very ripe plantains (yellow with black spots), peeled and cut on a sharp diagonal into 1/2-inch slices
2 large bell peppers (1 red, 1 green), cored and sliced into strips
1 large yellow onion, halved and thinly sliced
2 ripe roma tomatoes, diced
1 cup button or cremini mushrooms, sliced
2 tablespoons tomato paste
1 Maggi or chicken bouillon cube, crushed
3/4 cup low-sodium chicken broth
1/4 cup dry white wine (optional)
2 tablespoons chopped fresh flat-leaf parsley

Directions

In a large bowl, toss the chicken with 1 tablespoon of the oil, curry powder, thyme, salt, pepper, garlic, and ginger; let it marinate at room temperature for 20 minutes (or up to 4 hours refrigerated).
Heat 1 tablespoon oil in a wide heavy skillet over medium-high heat. Sear the chicken in batches, skin side down first, until deeply golden on both sides, about 8 to 10 minutes total; transfer to a plate.
Add the remaining 1 tablespoon oil to the same skillet. Fry the plantain slices in a single layer for 2 to 3 minutes per side, until richly caramelized; remove and set aside on paper towels.
Reduce heat to medium. Add the onion and bell peppers to the skillet and sauté until softened and lightly browned at the edges, about 4 minutes.
Stir in the diced tomatoes, mushrooms, tomato paste, and crushed bouillon; cook until the tomatoes collapse and the mixture looks jammy, about 5 minutes.
Pour in the white wine (if using) and chicken broth, scraping up any browned bits from the bottom of the pan; bring to a gentle simmer.
Nestle the seared chicken and any accumulated juices back into the sauce, cover, and simmer for 15 to 18 minutes, until the chicken is cooked through (internal temperature 175°F).
Tuck the reserved plantains into the sauce during the last 3 minutes so they soak up the flavors without breaking apart.
Scatter with fresh parsley and serve straight from the pan with steamed white rice, boiled yam, or crusty bread.

Cook’s Notes

Choose plantains that are mostly black-skinned for the signature sweet-savory contrast; underripe ones will stay starchy and fight the sauce.
Sear the chicken skin side down without moving it so the skin crisps and releases cleanly; crowding the pan will steam instead of brown.
A splash of palm wine in place of the white wine gives the most traditional flavor; substitute dry sherry if needed.
If the sauce gets too thick while simmering, loosen it with a tablespoon or two of hot broth.
Leftovers keep well for 2 days and taste even better the next day as the plantains soak up the sauce.