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Poulet aux Bananes Plantains (Chicken with Plantains)

Poulet aux Bananes Plantains (Chicken with Plantains) is a traditional Cameroonian recipe for a classic stew of chicken, bacon lardons and onions cooked in a tomato-based stock flavoured with curry powder that's finished by the addition of plantains. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Chicken with Plantains (Poulet aux Bananes Plantains).

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurryChilli RecipesChicken RecipesFowl RecipesMadagascar Recipes



Ingredients:

1 chicken, jointed into serving pieces
3 tbsp groundnut oil
10 plantains (or green bananas)
50g bacon lardons
3 tomatoes, chopped
1 onion, chopped
1 tbsp curry powder
1 hot chilli, pounded to a paste
salt and freshly-ground black pepper
4 tbsp flat-leaf parsley, finely chopped, to serve

Method:

Heat the oil in a casserole dish, add the chicken pieces and fry until well browned all over. Add the bacon lardons and the onion and fry for 2 minutes then add the chopped tomatoes and chilli. Stir in the curry powder and season to taste.

Pour in 300ml water, bring to a simmer then cover and cook over low heat for 60 minutes.

As the chicken is cooking, peel the plantains and slice in half lengthways. Bring a pan of lightly-salted water to a boil, add the plantains and cook for 30 minutes, or until tender.

A quarter of an hour before the chicken stew is due to be ready, drain the plantains and add to the casserole. Cover and continue cooking for the final 15 minutes.

Arrange the plantains on a serving dish. Spoon over the chicken and the sauce then garnish with the chopped parsley and serve.