Description
Famous dish of Cameroonian cuisine that was invented in the early 80s the host of "home restaurants", especially for high-ranking officials, "busy" (hence the name) and therefore had to meet the following criteria : tasty, beautiful, fast and complete. Vegetables with the dish were chosen at that time quite expensive. In the original version the vegetables added Plantin, but then mistress has simplified the recipe, leaving the choice to the client, that is, the dish can be served as a standalone or with French, Arabic couscous, rice, etc. Now without this dish can not do any festive event. Seduces me personally that the chicken turns out very juicy, and the vegetables perfectly keep its shape and look nice on the plate.
Ingredients
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Chicken
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Carrots
5 piece
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Zucchini
2 piece
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Tomato
5 piece
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Green peas
1 can
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Pepper
3 piece
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Onion
1 piece
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Greens
-
Spices
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The mixture of peppers
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Vegetable oil
0.5 cup
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Leeks
3 piece
Cooking
The chicken pieces in a bowl, add 2st. L. vinegar, chopped herbs and garlic (2-3 cloves), salt, mixture of peppers (you can also grate the garlic chicken). Leave to marinate 30-60min. I actually always prepare the chicken for frying, it turns out very tasty and juicy.
Here are the vegetables that we need.
While the chicken is marinating, prepare the vegetables : carrots and zucchini cut into large cubes (can be even bigger than me), pepper, onion and tomatoes in half rings. With tomato, you can remove the skin at will. From leek, take the white part only. Finely chopped herbs.
Chicken fry in hot oil on high heat until Golden brown, about 7-10min on each side. Pieces of chicken removed from the pan, place in any vessel, where they will be kept hot. Continue to cook in the same pan (if possible of course), but you can reduce the amount of oil.
First, put wedges of carrots and cook, stirring about 10min. (Roasting all the vegetables and chicken, is on high heat). Add zucchini, cook for another 5min.
Then add remaining vegetables, except green peas and greens. At this stage add salt and spices : a mixture of peppers, ginger powder, curry and coriander. Fry, gently stirring for another 5min. Now add the chicken, green peas and greens, to extinguish under a cover 5min. (on low heat)
Delicious, fragrant and quite independent the dish is ready! (Men I served with potatoes as one of their vegetables, not feed)))
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