Ingredients

1 whole chicken

3 tomatoes

3 ripe plantains

1 small onion

3 sweet peppers (green, red, yellow)

5 carrots

2 cloves garlic

1/3 cup chopped parsley (can use thyme or coriander instead)

2 Leeks (optional)

1-2 cubes of chicken stock (e.g. Knorr/Maggi – 4 gram cubes)

black pepper

salt

oil

Directions

Cut up the chicken and boil in a pot with the chicken stock, salt and pepper. While chicken is cooking, slice and chop the onions (in half-moon shapes), carrots (in discs), sweet peppers (in cubes), garlic, parsley, leeks and tomatoes.  When chicken is ready, remove the pieces from the stock and keep the stock aside. Heat some oil in a pot and fry the chicken until brown. Remove from oil and set aside.

In another pot, add a few tablespoons of oil, a teaspoon of salt, the onions and garlic and fry until onions turn glassy. Add tomatoes and the remaining stock. Cook for about 2 minutes on high heat then reduce the heat and allow to further cook, stirring intermittently. While sauce is cooking, peel and cut up the plantains in discs about 1 inch thick. Heat some oil and fry the plantains until brown. Set aside.  Put the chicken back in the sauce, add the fried plantains and mix well. Serve hot.

Country:
Cameroon


Notes and Instructions