#Chicken and Vegetable Stew

[askwhatsforlunch]

Poulet D.G. (Chicken E. O.)

Poulet D.G. --a play on P.D.G* which very conveniently (for once!) translates into Chicken E. O.!-- is a hearty and tasty Cameroonian chicken and vegetable stew. The best I ever had was years ago, very late one night, at my Dad’s aunt, Ma Cri’s restaurant. It had been wort waiting for, and the delicious, generous meal had invigorated me back to wakefulness. Mine is not too bad either, I reckon, and makes an excellent lunch. Especially when coming back from the garden after a morning spent pottering, tilling, trimming and perhaps even sowing! Happy Sunday!

*P.D.G. (Président Directeur Général) is the French-language equivalent of C.E.O. (Chief Executive Officer)

Ingredients (serves 3):

1 tablespoon peanut oil

1 tablespoon olive oil

3 chicken thighs

1 large onion

a thumb-sized piec fresh ginger

2 large carrots

1/3 green bell pepper, rinsed

1/3 red bell pepper, rinsed

1/3 yellow bell pepper, rinsed

1 large garlic clove, minced

2 bay leaves

3/4 teaspoon Red Chili Flakes (or more if you like your food spicy)

2 ripe small tomatoes

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 1/2 cup water

3 tablespoons olive oil

1 large, just ripe plantain banana

a handful fresh (or blanched and frozen) Wax Beans and Green Beans

Heat peanut oil and olive oil in a large pot over medium-high heat. Add chicken thighs, and brown well, about 2 to 3 minutes on each side. Transfer chicken thighs to a plate, keeping all the fat in the pot; set aside.

Peel and thinly slice onion, and add to the pot. Cook, a couple of minutes until softened.

Meanwhile, peel and thinly slice ginger. Add to the onion, and fry, a couple of minutes more. 

Peel carrots, and cut them into thick slices. Stir into the pot.

Seed and cut bell peppers into strips. Add to the pot as well. Cook, about 4 minutes.

Stir in minced garlic, bay leaves and Red Chili Flakes. Cook, 1 minute more, before returning browned chicken thighs, along with their resting juices, to the pot. Season with coarse sea salt and black pepper.

Dice tomatoes, and stir into the pot. Cook, stirring often, until tomatoes collapse and release their juice. Stir in water, just to cover the vegetables. You may not need all of it. Bring to the boil, then reduce heat to medium-low, cover with a lid, and simmer.

In a small skillet, heat olive oil over medium-high heat. Peel plantain, and cut into thick slices. Once the oil is hot, add plantain slices, and fry them, about 3 minutes on each side. Once well-browned on each side, remove fried plantains slices onto a plate. Set aside.

If using fresh Wax Beans and Green Beans, stir them into the pot after about 20 minutes of simmering, and cook, a further 10 minutes. If you had blanched and frozen them, add Wax Beans and Green Beans after about 25 minutes of cooking, and cook, a further 5 minutes.

Increase heat back to high, remove the lid, and add fried plantain slices to the pot. Cook, about 3 minutes more.

Serve Poulet D.G. hot.

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[punkbakerchristine]

it’s soup-making season!

after making it a couple of times, tweaking it and researching, i decided to write it down.

it’s like a cross between koufteh and the ancient israelite lentil stew, made with the pearls and za’atar mix and cooked low and slow. i also added chicken to give it more depth.

all spices can be adjusted accordingly and it can very easily be made vegan, too: just omit the chicken and use veggie or mushroom stock 🇮🇱

halve and dice the onion. trim and peel the carrots and slice into 1/2” thick medallions. trim and slice the scallions: separate the white part from the green. wash the bay leaf.

pour a small dollop of olive oil into a pot over medium heat. sweat the carrots, onion, and white scallions for 4-5 minutes. season with salt and pepper.

meanwhile, dice the chicken (if you’re using bone-in thighs, you might want to do this beforehand). once veggies are tender, add the chicken and cook for 5-6 minutes until cooked.

pour in half of the water (2 cups) and the stock. drop in the bay leaf and season with salt. bring to a boil, then turn down the heat to low. cover and simmer for 10 minutes.

add the rest of the water, followed by the rice and the couscous. keep simmering for about 10-15 minutes.

(***you might have to add more water as the lentils need it, about a cup and a half, give or take). add lentils followed by the spices. simmer for 15-20 minutes or until the water is mostly absorbed and evaporated, and the rice, couscous, and lentils are all tender.

serve with green onions sprinkled on top and a slice of flatbread or challah on the side 🍲

notes:

you can use chicken stock but beef stock has more flavor, imo. as does mushroom stock.

not everyone has access to a bay leaf or za’atar, so the leaf can be omitted and/or replaced with just a pinch of basil.

and za’atar is: 1 tablespoon of dried thyme or oregano, crushed; 1 tablespoon of ground cumin; 1 tablespoon of coriander; 1 tablespoon of toasted sesame seeds; 1 tablespoon of sumac or lemon pepper or lemon juice; 1/2 teaspoon of salt; and 1/4 chili flakes (though this is optional)

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i need 2 start eating vegetables. Haggard

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Via NYT Cooking. Yield:4 servings 3 tablespoons extra-virgin olive oil 12 to 16 ounces fully cooked chicken sausage, any flavor, cut into ½-inch pieces 1 large fennel, bulb coarsely chopped, stalks thinly sliced, fronds finely chopped 4 garlic cloves, chopped Salt and pepper 1½ quarts (6 cups) chicken broth About 10 ounces fresh or frozen cheese, spinach or mushroom tortellini 2 cups…

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