Welcome to the heart of West Africa, where the vibrant culinary tapestry of Burkina Faso comes alive in the form of a delectable dish known as Poulet DG. This savory masterpiece is a celebration of flavors, blending the rich cultural heritage of Burkina Faso with the tantalizing aromas of traditional spices. Poulet DG, which stands for "Directeur Général" or "Managing Director" in French, is a dish fit for royalty, often reserved for special occasions and celebrations.

In this culinary journey, we invite you to explore the intricate steps and unique ingredients that contribute to the creation of Burkina Faso's Poulet DG. From succulent chicken to an array of aromatic spices and vegetables, each element plays a crucial role in crafting a dish that captures the essence of West African cuisine. Get ready to embark on a flavorful adventure as we unravel the secrets behind preparing this iconic Burkina Faso Poulet DG recipe.

Ingredients:

• 1 whole chicken, cut into pieces
• 4 ripe plantains, peeled and sliced
• 2 large onions, finely chopped
• 3 tomatoes, diced
• 3 bell peppers (red, green, or yellow), sliced
• 4 cloves of garlic, minced
• 1 thumb-sized ginger, grated
• 1 cup vegetable oil
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

Marinate the Chicken:In a large bowl, combine the chicken pieces with minced garlic, grated ginger, thyme, curry powder, paprika, salt, and pepper. Allow it to marinate for at least 30 minutes or overnight in the refrigerator for enhanced flavor.

Fry the Plantains:

1-Heat half of the vegetable oil in a large skillet over medium heat.

2-Fry the plantain slices until they turn golden brown on each side. Remove and set aside.

Brown the Chicken:In the same skillet, add the remaining oil and brown the marinated chicken pieces until they develop a golden color. Remove and set aside.

Sauté the Vegetables:

1-In the same skillet, add chopped onions and cook until translucent.

2-Add diced tomatoes and sliced bell peppers. Cook until the vegetables are soft.

Create the Sauce:

1-Stir in tomato paste and cook for an additional 2 minutes.

2-Pour in chicken broth, add bay leaves, and return the browned chicken to the skillet. Bring to a simmer, cover, and let it cook until the chicken is tender.

Combine Chicken, Vegetables, and Plantains:Add the fried plantains to the skillet, gently combining them with the chicken and vegetables. Allow the flavors to meld for an additional 5-10 minutes.

Adjust Seasoning:Taste and adjust salt, pepper, or any other seasoning according to your preference.

Garnish and Serve:Garnish with fresh parsley or cilantro before serving.

Enjoy this authentic Burkina Faso Poulet DG, where succulent chicken, sweet plantains, and a medley of vegetables come together to create a dish that reflects the warmth and richness of West African cuisine. Serve it with rice or crusty bread to savor every flavorful bite.

Nutritional Values

Nutritional values can vary based on factors such as specific brands, sizes, and preparation methods. Below are approximate nutritional values for the listed ingredients:

Whole Chicken (raw, without skin):

• Calories: 1650
• Protein: 210g
• Fat: 90g
• Carbohydrates: 0g

Benefits:

• Rich in protein for muscle development and repair.
• Contains essential vitamins and minerals, including B vitamins and iron.

Ripe Plantains (medium-sized):

• Calories: 220 (for 1 medium-sized plantain)
• Protein: 2g
• Fat: 0.5g
• Carbohydrates: 57g

Benefits:

• High in complex carbohydrates for sustained energy.
• Rich in dietary fiber, promoting digestive health.

Onions (medium-sized):

• Calories: 45 (for 1 medium-sized onion)
• Protein: 1g
• Fat: 0g
• Carbohydrates: 11g

Benefits:

• Contains antioxidants that may have anti-inflammatory effects.
• Provides vitamin C, which supports the immune system.

Tomatoes (medium-sized):

• Calories: 22 (for 1 medium-sized tomato)
• Protein: 1g
• Fat: 0g
• Carbohydrates: 5g

Benefits:

• Excellent source of vitamin C and other antioxidants.
• Contains lycopene, linked to various health benefits.

Bell Peppers (medium-sized):

• Calories: 25 (for 1 medium-sized bell pepper)
• Protein: 1g
• Fat: 0g
• Carbohydrates: 6g

Benefits:

• High in vitamin C, promoting skin health and boosting immunity.
• Rich in antioxidants and fiber.

Garlic (1 clove):

• Calories: 4 (for 1 clove)
• Protein: 0g
• Fat: 0g
• Carbohydrates: 1g

Benefits:

• Known for its potential immune-boosting properties.
• Contains allicin, which may have anti-inflammatory and anti-bacterial effects.

Ginger (1 thumb-sized piece):

• Calories: 9 (for 1 thumb-sized piece)
• Protein: 0g
• Fat: 0g
• Carbohydrates: 2g

Benefits:

• Anti-inflammatory properties may help with joint health.
• May alleviate nausea and aid digestion.

Vegetable Oil (1 cup):

• Calories: 1927
• Protein: 0g
• Fat: 218g
• Carbohydrates: 0g

Benefits:

• Provides essential fatty acids necessary for cell function.
• Source of vitamin E, an antioxidant.

Tomato Paste (2 tablespoons):

• Calories: 30
• Protein: 1g
• Fat: 0g
• Carbohydrates: 7g

Benefits:

• Concentrated source of the benefits found in tomatoes.
• Adds depth of flavor and color to dishes.

Chicken Broth (1 cup):

• Calories: 38
• Protein: 7g
• Fat: 1g
• Carbohydrates: 2g

Benefits:

• Contains collagen, promoting joint and skin health.
• Provides essential amino acids for overall health.

Thyme (1 teaspoon):

• Calories: 3
• Protein: 0g
• Fat: 0g
• Carbohydrates: 1g

Benefits:

• Rich in antioxidants and anti-inflammatory properties.
• Contains essential oils with potential health benefits.

Curry Powder (1 teaspoon):

• Calories: 6
• Protein: 0g
• Fat: 0g
• Carbohydrates: 1g

Benefits:

• May have anti-inflammatory and antioxidant effects.
• Adds a distinctive flavor profile to dishes.

Paprika (1 teaspoon):

• Calories: 6
• Protein: 0g
• Fat: 0g
• Carbohydrates: 1g

Benefits:

• Contains vitamins A and E, promoting skin health.
• Adds a mild, smoky flavor to the dish.

Salt and Pepper (to taste):

• Nutritional values vary based on usage. Salt is primarily sodium, and pepper is low in calories.

Benefits:

• Essential for enhancing flavor in cooking.
• Salt provides sodium, vital for nerve and muscle function.

Fresh Parsley or Cilantro (for garnish):

• Calories: 1 (per tablespoon)
• Protein: 0g
• Fat: 0g
• Carbohydrates: 0g

Benefits:

• Rich in vitamins A and K, supporting overall health.
• Adds freshness and a burst of flavor to the dish.

These values are general estimates and may not be completely accurate for your specific recipe. Always check product labels for the most accurate nutritional information.