Cast Iron Skillet Chicken Thighs Recipe

Poulet DG on a plate

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In Cameroon there’s a scrumptious chicken recipe called Poulet DG, which is really just a fancy name for Cast Iron Skillet Chicken Thighs. The chicken thighs are cooked in a cast iron skillet alongside vegetables like bell peppers, green beans, and plantains and then coated in a yummy parsley sauce. 

Why is this Recipe Called “Poulet DG”?

As you may recall, the national languages of Cameroon are English and French. And the word for chicken in French is… you guessed it… le poulet. Now the “DG” in this recipe stands for Directeur Général, because this dish is meant to be served to only the most important of guests. 

In Cameroon, this dish is still served to important dinner guests, at holidays, and on very fancy menus. That makes it sound unapproachable or difficult, but don’t worry! This is an easy meal to make at home without too much hassle. 

Making these Cast Iron Skillet Chicken Thighs with No Oven

If you’re looking for a stovetop chicken recipe, you’re in luck! This entire chicken recipe is made in your cast iron skillet. No need to preheat that oven if it’s hot outside. No need to wait for your chicken to cook in the oven! 

Instead, this entire recipe can be made in one pot (or two… actually, I’d recommend 2. Just a little one to fry the plantains and then another to cook the chicken). 

ingredients for Poulet Dg

What Ingredients Do I Need to Make Cast Iron Skillet Chicken Thighs? 

Plantains

Olive Oil

Chicken thighs

Ginger root

Chicken bouillon cube

Celery

Green onions

Carrots

Green beans

Parsley

White pepper

Bell pepper 

For full measurements and instructions, visit the recipe card at the bottom of the page. 

This recipe for Cast Iron Skillet Chicken Thighs with plantains and green beans is such a healthy and delicious meal! Click for the recipe

How Do I Make This Recipe? 

Season your chicken with black pepper and salt.

Heat the oil in a large pan on your stove top. 

Fry the chicken on both sides until it turns brown but doesn’t cook all the way through. 

Remove the chicken and set on a plate.

Blend parsley, onion, olive oil, ginger, garlic, celery in a blender. 

Add the blender mixture into the large pan along with a bouillon cube and heat for a few moments until the bouillon cube melts. 

Combine ¼ cup water, green beans, carrots, and red bell pepper into the pan and cook for about 15 minutes until the vegetables begin to soften. 

Add chicken back in and cook, covered for another 20. 

While the chicken is cooking, slice the plantains into inch slices. Fry them in a little bit of oil so that they become slightly crispy and cook through. 

After the chicken and vegetables are done cooking, arrange the plantains in the pan. Serve and enjoy!  

Poulet DG Pinterest Image

Is this Cast Iron Skillet Chicken Thighs Recipe Whole30? Paleo? 

Yes, you lucky duck! It’s both!

You’re welcome 😉 

If you liked this recipe, you might also like the following: 

Cast Iron Skillet Chicken Thighs

Course chicken, Main Course
Cuisine cameroon
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 5 chicken thighs
  • Olive oil for frying
  • 1 bunch parsley
  • 4 stalks green onions chopped
  • 1/4 cup olive oil
  • 1 inch ginger root grated
  • 1 stalk celery chopped
  • 1 tsp garlic minced
  • White pepper to taste
  • Black pepper to taste
  • Salt to taste
  • 1 chicken bouillon cube
  • 1 handful green beans ends trimmed and washed
  • 1 red bell pepper chopped
  • 2 carrots peeled and sliced into rounds
  • 3 plantains slightly ripe, sliced into rounds about one inch thick

Instructions

  1. Season your chicken to taste with black pepper and salt.
  2. Coat the bottom of your pan in olive oil, about 1/8-1/4 inc thick. Heat the oil in a large pan on your stove top.
  3. Fry the chicken on both sides until it turns brown but doesn’t cook all the way through.
  4. Remove the chicken and set on a plate.
  5. Blend parsley, green onion, olive oil, ginger, garlic, celery, white pepper, and salt in a blender.

  6. Add the blender mixture into the large pan along with a bouillon cube and heat for a few moments until the bouillon cube melts.
  7. Add ¼ cup water, green beans, carrots, and red bell pepper into the pot and cook for about 15 minutes until they begin to soften.
  8. Add chicken back in and cook, covered for another 20.
  9. While the chicken is cooking, slice the plantains into inch slices. Fry them in a little bit of oil so that they become slightly crispy and cook through.
  10. After the chicken and vegetables are done cooking, arrange the plantains in the pan. Serve and enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

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