1 bottle Cameroon Inspired Marinade
3 1/2 to 4 pounds skin-on chicken, cut
into small chunks
Salt and pepper to taste
3/4 – 1 cup oil
1 pound carrots cut into 1/2 inch slices
1 pound cut green beans
2 -3 green pepper
5-6 unripe to medium ripe plantains
Oil for deep frying the plantains
- Season cut up chicken with 2-3 teaspoon Cameroonian Inspired marinade. Add
salt and let it marinate for an hour or two.
- Add 1⁄2 cup oil to the pot. Add half the chicken, fry chicken, turning once, until
golden brown on both sides, about 10 minutes total, and transfer to a plate.
Repeat with remaining chicken or you can just place all the chicken in the pot and
let it brown for about 10 minutes.
- Pour the remainder of the Cameroon marinade into the pot, scraping up any
browned bits with a wooden spoon.
- Add salt to taste, stirring occasionally, for about 2 minutes. Add about 1⁄2 a cup of
water if need be.
- Mix the carrots and green beans into the pot of chicken; let it simmer for 2 to 3
- Finally, add the green peppers stir and let it blend, turn off the stove.
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab
the skin of the plantains. Slit a shallow line down the long seam of the plantain,
peel only as deep as the peel. Remove plantain peel by pulling it back. Cut
plantains into rounds about an inch thick.
- Heat up a large skillet or cast iron with oil up to a 1⁄2 inch- medium-high heat
until hot but not smoking. Fry the plantains until golden brown, then toss
plantains into the pot of chicken and vegetables. *Hold off, on this part, until you
are ready to serve.