Poulet DG

Method 6 steps

1. 1

   Marinate the chicken in crushed garlic, ginger, thyme, salt and pepper for half an hour.

2. 2

   Fry the chicken in oil until browned all over and lift it out.

3. 3

   Cut the plantain into large pieces and fry it in the same oil, to caramelised edges.

4. 4

   Pour off most of the oil and fry the onion, tomatoes and pepper until soft.

5. 5

   Return the chicken, add the carrot, beans and the whole scotch bonnet, pour in a cup of water and stew twenty minutes.

6. 6

   Remove the chilli, fold in the plantain and warm it three minutes. Serve at once.