Cast Iron Skillet Chicken Recipe

Poulet DG on a plate

In Cameroon there’s a scrumptious chicken recipe called Poulet DG, which is really just a fancy name for Cast Iron Skillet Chicken Recipe. 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 this Cast Iron Skillet Chicken Recipe 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 this Cast Iron Skillet Chicken Recipe? 

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

How Do I Fry the Plantains?

To fry the plantains for this recipe, slice them up to about 1/2 inch thick. Heat some vegetable oil in a skillet and allow it to warm up enough that when the plantain touches the oil, it begins to fry immediately.

Put the plantain on the oil and allow it to crisp up for a few minutes. Then, flip and allow the other side to fry.

This process is identical to the 1st steps of making homemade tostones.

If you’d like to watch a video about how to make these plantains, view the first half of this video, before I smash the plantains with the glass 🙂

Making the Sauce for this Recipe

The original recipe for this post featured 1 bunch of parsley, 1 clove of garlic, 1 stalk of celery, etc.

The dish was delicious this way, but it didn’t provide enough sauce! I wanted my chicken to have enough sauce that it was covered in it.

So I doubled the ingredients for the blender steps, hoping that I could get 2 times as much sauce out of it. It turned out perfectly!

Now you have double the flavor and moisture in your Cast Iron Skillet Chicken Recipe.

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

Yes, you lucky duck! It’s both!

There are no grains in this recipe whatsoever and no dairy or sugar either. This makes it a compliant Whole30 meal, as well as a compliant Paleo meal.

You’re welcome 😉 

If you like this recipe, post a photo of it on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. I can’t wait to see what you make! You can also leave a comment on this post letting me know what you thought.

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

Cast Iron Skillet Chicken Recipe

In Cameroon there’s a scrumptious chicken recipe called Poulet DG, which is really just a fancy name for Cast Iron Skillet Chicken Recipe. 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. 

Course chicken, Main Course
Cuisine cameroon
Prep Time 20 minutes
Cook Time 40 minutes
Servings 5 servings

Ingredients

  • 5 chicken thighs
  • Olive oil for frying
  • 2 bunch parsley
  • 8 stalks green onions chopped
  • 1/2 cup olive oil
  • 2 inches ginger root grated
  • 2 stalks celery chopped
  • 2 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. 

How to Make Candied Nuts at Home

groundnut sweet from cameroon

Any type of candied nuts are Mama Foreign Fork’s absolute weakness. She LOVES them! So when I decided to make this Candied Nut recipe for the blog Mama Foreign Fork was over the moon. Between the three of us in the house, the jar was empty preeeetttyy early…. 

Here’s a little known fact that you might not know… Candied nuts used to be thrown over brides’ heads in place of confetti at a wedding ceremony.

In the 14th century in England, candied nuts used to be called “comfit” which traces its meaning back to “to make” in Latin. The stem word it comes from is conficere, which is the same stem word that the word “confetti” comes from! 

Can you tell I was an English major in college? I love me some good etymology. If you want to learn more about the history of candied nuts, visit splendidtable.org.

Luckily for you, you don’t NEED to know the history of candied nuts in order to enjoy them. In fact, the only thing you need is some sugar, some spice, some nuts, and a little bit of time.

groundnut sweet from cameroon
Click here to learn how to make these candied nuts at home!

Why Did I Make Candied Nuts for Cameroon? 

Good question! In Cameroon, peanuts are a VERY popular food. Cameroonians use peanut paste in many of their dishes and sauces and soups. Even their N’Dole recipe, which uses spinach and shrimp, calls for peanut butter. 

Peanuts are a big source of protein in Cameroon… except that they don’t call peanuts “peanuts” there. Instead, they are called “groundnuts”.

One of the most popular street foods in Cameroon is “Groundnut Sweet”, which is candied peanuts! They are roasted on the side of the road by street vendors and can be bought as a portable snack.

Sound a little bit like NYC to anyone? (well… at least the roasted nuts on the side of the road part). 

Groundnut sweet
How to make candied nuts at home! This recipe is perfect for a delicious holiday snack

What is in this Recipe for Candied Nuts? 

Peanuts 
Sugar
Water
Cinnamon
Nutmeg
Sea Salt
Vanilla

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

How to Make Candied Nuts

Heat a medium skillet over medium heat. 

Add roasted peanuts, water, and sugar. Heat up all at once. 

Stir continuously until the sugar crystalizes and turns very dry. 

Continue stirring until it re-caramelizes. 

Add vanilla, nutmeg, cinnamon and stir. 

Transfer to parchment paper lined cookie sheet. Sprinkle with sea salt and allow to cool. 

Candied Peanuts
Candied Nuts are the perfect holiday snack!

Can Candied Nuts Be Frozen? 

Yes! In fact, they go stale very easily, so after a few days it is best to freeze them. They can be frozen in an airtight container for up to a month. To thaw, simply remove from the freezer and allow them to come to room temperature.  

Do Candied Nuts have Gluten?

Nope, this snack is completely gluten free!  

Did you like this snack? You might also like: 

Candied Nuts

These candied nuts are made at home on the stove. They are a delicious snack for the holidays or any time of the year!

Course Snack
Cuisine cameroon
Cook Time 20 minutes

Ingredients

  • 2 cup peanuts
  • 1 cup sugar
  • 1/3 cup of water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • tsp sea salt
  • ½ tsp vanilla

Instructions

  1. Heat your skillet over medium heat.
  2. Add peanuts, water, and sugar into the skillet and stir until the sugar dissolves into the water.
  3. Continue stirring the peanuts until the water dries and the sugar crystalizes and turns into a crunchy coating.
  4. Continue stirring until the sugar begins to release liquid again and re-caramelizes onto the peanuts.
  5. Add vanilla, nutmeg, cinnamon and stir.
  6. Transfer to parchment paper lined cookie sheet. Sprinkle with sea salt and leave to cool. Enjoy!

  7. Leave a comment on this post letting me know what you thought about this recipe!

Recipe Notes

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