Poulet DG with a Twist

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, sliced 2 bell peppers, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 cup chicken broth 1 cup chicken broth
• 1 cup coconut milk 1 cup coconut milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, grated ginger, paprika, thyme, curry powder, salt, and pepper. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let the chicken marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced plantains and cook until caramelized, about 3 minutes per side. Remove the plantains from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and sliced bell peppers. Sauté until the vegetables are tender, about 5 minutes.
5. 5.
   Return the chicken thighs to the skillet and add the chicken broth and coconut milk. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. 6.
   Serve the Poulet DG with the caramelized plantains on top and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Chicken thighs — Make sure to marinate the chicken thighs for at least 30 minutes to allow the flavors to penetrate the meat and enhance its taste.
• Plantains — Choose ripe plantains with yellow skin for the best flavor and texture. Slice them evenly to ensure even caramelization.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.
• Serve Poulet DG with steamed rice or couscous for a complete meal.
• Feel free to customize the dish by adding your favorite vegetables, such as carrots or zucchini.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Poulet DG hot, garnished with fresh herbs like cilantro or parsley. Accompany it with a side of steamed rice or couscous to soak up the flavorful sauce.

Presentation advice

Arrange the caramelized plantains on top of the chicken thighs and drizzle some of the creamy sauce over them for an appealing presentation. Garnish with fresh herbs for a pop of color.