DG Chicken

Cut the chicken into medium pieces, removing excess skin if desired. Pat dry with paper towels to ensure even browning.

Peel and chop the plantains into 1-inch chunks. Set aside in a bowl of water to prevent browning.

Dice the tomatoes, leeks, sweet peppers, and carrots into uniform pieces. Mince the garlic clove, ginger, and parsley; chop the celery finely.

Heat the palm oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 2-3 minutes.

Add the chicken pieces and brown on all sides, stirring occasionally for about 8-10 minutes until golden. Season with salt and pepper as it cooks.

Stir in the minced garlic, ginger, and chopped parsley, cooking for 1-2 minutes until fragrant.

Add the diced tomatoes, leeks, sweet peppers, carrots, and celery to the pot. Stir well to coat with the oil and allow vegetables to soften slightly for about 5 minutes.

Drain the plantain chunks and add them to the pot, stirring to combine with the chicken and vegetables.

Reduce heat to medium-low, cover the pot with a lid, and simmer for 20-25 minutes until the plantains are tender and the chicken is cooked through. Stir occasionally and add small amounts of water if the mixture becomes too thick.

Taste and adjust seasoning with additional salt and pepper as needed. The dish is ready when the chicken is tender and the plantains are soft but not mushy.