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Loading...A celebrated Cameroonian braise named for the business executives who favor it, this dish pairs golden chicken with sweet ripe plantains and a colorful medley of peppers, carrots, and green beans in a richly seasoned tomato sauce.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 525 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 44 gCarbs
- 6 gFiber
- 17 gSugar
- 36 gProtein
- 720 mgSodium
- 960 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 68 mgVitamin C
- 385 mcgVitamin A
Ingredients
For the chicken
- 2 lb bone-in chicken thighs and wings, trimmed and cut into pieces
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1 tsp curry powder
- 1 tsp dried thyme
- 3 tbsp vegetable oil
For the sauce and vegetables
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 ripe tomatoes, blended into a smooth purée
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 medium carrots, peeled and cut into thick matchsticks
- 1 1/2 cups French green beans, trimmed and halved
- 2 bay leaves
- 1 bouillon cube, crushed
- 1/2 cup hot water
For the plantains
- 2 large ripe plantains (yellow with black spots), peeled and sliced diagonally 1/2-inch thick
- 1 tbsp vegetable oil
- Pinch of salt
For garnish
- 1/4 cup fresh parsley or cilantro, chopped
- 1 small red chili, thinly sliced (optional)
Directions
- Season the chicken pieces with salt, black pepper, curry powder, and thyme; let them sit at room temperature for 15 minutes to absorb the spices.
- Heat 3 tablespoons of vegetable oil in a heavy pot or deep skillet over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side until deeply golden; transfer to a plate and set aside.
- In the same pot, lower the heat to medium and sauté the onion for 4 minutes until translucent. Add the garlic and ginger and cook for 1 minute until fragrant, then stir in the tomato purée and bay leaves; simmer for 5 minutes until thickened.
- Return the browned chicken to the pot along with the crushed bouillon cube and 1/2 cup of hot water. Cover and simmer on low for 15 minutes so the chicken cooks through and absorbs the sauce.
- While the chicken simmers, heat 1 tablespoon of oil in a separate skillet over medium heat. Pan-fry the plantain slices for 2 to 3 minutes per side until caramelized and tender; set aside.
- Add the bell peppers, carrots, and green beans to the chicken pot, stir gently, and cook uncovered for 8 to 10 minutes until the vegetables are tender-crisp and the sauce has reduced to a glossy coating.
- Tuck the caramelized plantains into the pot in the final 2 minutes so they warm through and soak up some sauce without breaking apart.
- Taste and adjust seasoning, then remove the bay leaves. Transfer to a serving platter, scatter the fresh parsley and optional chili over the top, and serve hot with steamed white rice or boiled yam.
Cook’s Notes
- Choose plantains that are fully yellow with brown speckles for the right balance of sweetness and structure; green plantains will stay starchy and firm.
- Browning the chicken in batches is essential to develop deep color and flavor; crowding the pot will steam the meat instead of searing it.
- For an even richer sauce, deglaze the pot with a splash of dry white wine after browning the chicken before adding the tomato purée.
- This dish tastes even better the next day as the plantains absorb the savory juices; reheat gently with a splash of water.
- Serve with fluffy basmati rice, attiéké (cassava couscous), or fried plantains for a complete Cameroonian spread.
