Poulet DG (Cameroonian Chicken and Plantains)

Preparation

1. Step 1

   Make a bouquet garni: Tie the oregano, sage, rosemary and bay leaves together using kitchen twine. If using Cornish hens, ask the butcher to cut them into quarters. Pat poultry pieces dry and season both sides generously with salt and pepper. 

2. 1. Step 2

      Set a large colander or sieve in a large bowl. Add the leek, celery and scallions. Fill the bowl with water, swish to loosen any dirt. Raise the colander to drain. Repeat several times until the water runs clear. (There is no need to dry them, as the residual water is useful in cooking the chicken.) 

3. 1. Step 3

      Make the marinade: Pulse the ginger, garlic and chile in a food processor to coarsely chop. Add the leeks, celery and scallions and pulse again for chopped but visible pieces of vegetables. 

4. 1. Step 4

      In a large bowl, toss the chicken with the marinade and add the bouquet garni. Cover to marinate in the refrigerator for at least 4 hours and up to 12 hours.

5. 1. Step 5

      While the chicken marinates, fry the plantains: Pour enough oil to come ½ inch up the sides of a heavy skillet. Heat the oil over medium-high, 5 to 6 minutes. Use a chopstick or a tiny piece of plantain to test the temperature of the oil: Tiny bubbles surrounding the chopstick indicate the oil is hot enough (or an instant-read thermometer should register 325 degrees). 

   2. Step 6

      Working in batches if necessary to avoid crowding, carefully drop the plantain pieces in the hot oil and fry until the bottoms are light golden and caramelized around the edges, 5 to 6 minutes. Flip each plantain and fry until the other side is golden brown, 4 to 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined plate to drain. The fried plantains can be covered and refrigerated for up to 3 days.

   3. Step 7

      Heat the oven to 375 degrees and place a rack low enough to fit a large ovenproof pot with a lid. Remove the chicken from the marinade, scraping off any bits of vegetable and set aside on a large plate. Reserve the marinade with its bouquet garni.

   4. Step 8

      Heat a large Dutch oven or heavy-bottomed pot over medium. Add the remaining ¼ cup oil, then carefully add the reserved marinade. You will hear a loud sizzle. Season lightly with salt and pepper and cook, stirring occasionally, until any liquid evaporates and the vegetables fry and deepen in color from seafoam to darker green, 15 to 20 minutes. 

   5. Step 9

      Add the tomato paste, bouillon (if using) and 2 tablespoons water to help release the fond, or browned bits, from the bottom of the pot. Stir frequently until the oil begins to separate from the tomato paste and glisten and the mixture becomes almost jammy, about 5 minutes. Meanwhile, use your fingers to crush the whole tomatoes in their liquid in the can.

   6. Step 10

      Increase heat to medium-high and add the tomatoes with their juices. Add 1 cup water to the can to rinse it out and pour into the pot. Bring to a simmer. Cook until the sauce separates when the sauce looks almost chunky, about 15 minutes. 

   7. Step 11

      Add the chicken and gently turn to coat. Cover the pot with the lid and transfer to the oven. Cook until the chicken is warm and plump, 20 to 25 minutes. Remove the pot from the oven and turn the heat up to 450 degrees.

   8. Step 12

      Add the carrots, bell peppers, lemon juice and fried plantains. Stir gently to combine. Taste and season lightly with salt and pepper. Add enough water to loosen the broth (about ¼ cup) if needed.

   9. Step 13

      Return the pot to the oven, uncovered, and continue to cook until the liquid has reduced and the chicken has cooked through. The vegetables should be soft enough to collapse, about 30 minutes. 

   10. Step 14

       Remove from the oven. Pull out the bouquet garni by the string with tongs and discard. Taste for seasonings and adjust if necessary. Top with the lemon zest and cilantro. Serve over cooked rice, potatoes or yams.