Cameroonian chicken with plantains and vegetables (Poulet DG)

1. Cut the chicken legs in two at the joint, season with salt and pepper, fry in half the oil in a wide pan for 10 minutes until golden, then remove.

2. Peel the ripe plantains, cut into 2 cm diagonal slices, fry in the remaining oil until golden on both sides and drain on kitchen paper.

3. Fry the diced onion, crushed garlic, grated ginger and chopped chilli in the pan, then add the diced tomatoes and cook for 5 minutes.

4. Add the sliced carrots, the halved green beans and the bell pepper strips, return the chicken, pour in the stock, cover and simmer for 25 minutes.

5. Gently fold in the fried plantain and half the chopped parsley and heat together for another 5 minutes.

6. Serve hot, sprinkled with the remaining parsley.

Tip: DG stands for Directeur Général (managing director): in Cameroon this dish was once something only the wealthy could afford. Ripe plantains with yellow skin and dark spots are best because they are sweet and caramelise. It is a one-pot meal, no side is needed.