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Poulet DG on a plate
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5 from 1 vote

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 Main Course
Cuisine Cameroonian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 servings
Calories 602kcal
Author Alexandria Drzazgowski

Equipment

  • Blender
  • Pot(s)
  • Cast Iron Skillet

Ingredients

  • 5 chicken thighs
  • Olive oil for frying
  • 2 bunch parsley
  • 8 stalks green onions chopped
  • ½ cup olive oil
  • 2 inches ginger root grated
  • 2 stalks celery chopped
  • 2 tsp garlic minced
  • White pepper to taste
  • Fresh Ground 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

  • Season your chicken to taste with black pepper and salt.
  • Coat the bottom of your pan in olive oil, about ⅛-1/4 inc thick. 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, green onion, olive oil, ginger, garlic, celery, white pepper, and salt 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.
  • 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.
  • 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!

Notes

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

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 41g | Protein: 21g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 317mg | Potassium: 1014mg | Fiber: 5g | Sugar: 19g | Vitamin A: 6425IU | Vitamin C: 57mg | Calcium: 47mg | Iron: 2mg