Poulet DG

Ingredients

Quantities for 5 servings.

• 1.4 kg Chicken, in pieces
• 4 piece Plantains, ripe but firm
• 3 piece Carrots
• 200 g Green beans
• 2 piece Bell peppers
• 2 piece Onions
• 3 piece Tomatoes
• 5 clove Garlic
• 30 g Ginger
• 1 piece Scotch bonnet
• 3 sprig Thyme
• 300 ml Oil for frying
• to taste Salt and pepper

Method

1. Marinate the chicken in crushed garlic, ginger, thyme, salt and pepper for half an hour.
2. Fry the chicken in oil until browned all over and lift it out.
3. Cut the plantain into large pieces and fry it in the same oil, to caramelised edges.
4. Pour off most of the oil and fry the onion, tomatoes and pepper until soft.
5. Return the chicken, add the carrot, beans and the whole scotch bonnet, pour in a cup of water and stew twenty minutes.
6. Remove the chilli, fold in the plantain and warm it three minutes. Serve at once.