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Dg Chicken

A Cameroonian chicken stew with plantains, tomatoes, leeks, peppers, carrots, garlic, ginger, parsley, celery, and palm oil.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Dg Chicken

Time10 minutes

Ingredients

Directions

Prepare

  1. Cut the chicken into small pieces and season to taste.

  2. Fry the chicken in palm oil.

  3. Meanwhile, peel and chop the plantains and fry them.

  4. Cut all the vegetables into small pieces, wash, and drain.

  5. Make sure you remove the seeds from the chillies.

Cook and serve

  1. Put all the chopped vegetables in a pan, together with the fried chicken. Add garlic, ginger and a cup of water and place under medium heat.

  2. Simmer for 10 minutes.

  3. Add the fried plantains and simmer until no water remains in the pan.

  4. Add some oil and let cook for a further 2-3 minutes.

  5. Serve hot.

Nutrition, whole recipe (rough)

385Calories
34 gProtein
18 gFat
23 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Carrot1 medium (61g)25
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Plantainnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Leek + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + gingertop 3% of all pairs
    Smell alikestrong
    Cooked together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main protein; frying first browns the surface and builds flavour.
Plantains
Starchy base that becomes tender when fried and soaks up the sauce.
Leeks
Add mild onion-like sweetness and aroma as they cook down.
Sweet peppers
Add sweetness and body to the stew as they soften.
Tomates
Add acidity and moisture that forms the base of the sauce.

The step that matters

Simmer until no water remains. Cooking off the liquid after adding the plantains concentrates the flavours and lets the sauce cling to the pieces rather than leaving them soupy.

Swap the leek

How well each one fits the dish's main ingredients (chicken, pepper, carrot, garlic, clove, ginger, parsley):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Spinachfits about as well
  4. Leekthe original

Fit is the average pairing score against chicken, pepper, carrot, garlic, clove, ginger, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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