Chicken and fried plantain tossed together in a lightly spiced vegetable sauce — a festive Cameroonian dish whose name, short for Directeur Général, nods to its status as an occasion meal.
Fry the plantain
Fry the plantain chunks in half the oil until golden, then set aside.
10 minSear the chicken
Season the chicken and sear it in the remaining oil until browned and cooked through.
20 minSauté the aromatics
Push the chicken aside, add the onion, garlic, ginger and tomato paste, and sauté until fragrant.
5 minStir-fry the vegetables
Add the carrots, green beans and bell pepper and stir-fry until crisp-tender.
8 minCombine
Toss the seared chicken and fried plantain back into the pan with the vegetables and mix everything together.
3 minGarnish and serve
Scatter with chopped parsley and serve hot.
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