Chicken DG

Ingredients for 6 servings:

• 6 chicken legs
• 4 bananas (plantains)
• 25 cl oil (sunflower oil)
• 3 m.-large carrot(s)
• 1 stalk(s) leek
• Bell pepper(s), red and yellow
• 2 tsp curry powder
• 2 cubes of stock
• salt and pepper
• 30 spice grains (Djansan seeds)
• 1 onion(s)
• 4 sprigs of parsley
• 3 cloves garlic
• 20 g ginger
• 4 seeds of spice(s) (pepper seeds)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Chicken director general (Cameroun)

Clean the onion, garlic, and ginger and roughly chop with the parsley. Add the djansan and pépé and blend until smooth. Add 25 cl of oil and mix. Clean the carrots and leeks and cut into approximately 1 cm thick rings. Cut the bell peppers into small squares. Peel and slice the plantains with a knife. Cut the chicken thighs into 3 pieces. Place the thighs in the hot oil until cooked through. Set the oil aside. Bring 0.5 liters of water to a boil in a saucepan and add everything except the plantains. Season with curry powder, stock cubes, salt, and pepper, and bring to a boil. After about 10 minutes, add the bananas and season as desired. Cook over medium heat for 15 minutes. Serve warm.