Poulet DG

This fricassee of chicken, vegetables, and savoury spices is called Poulet DG, pronounced the French way, "day-zjay", bien sûr! Poulet DG, a favorite restaurant dish among the movers and shakers (les grands types) of Cameroon, is Poulet Directeur Général: poulet (chicken) for le Directeur Général (the big boss).
Here's the recipe:
one chicken, cut into serving-sized pieces
one-quarter cup oil
salt and black pepper to taste
one Maggi® cube and/or a one-inch piece of fresh ginger root (peeled and minced) or a teaspoon of powdered ginger and/or fresh herbs of your choice (parsley, celery leaf, etc.)
one garlic clove, minced
two carrots, chopped
haricots verts or thin French green beans, ends trimmed
two or three sweet peppers (bell peppers): green, yellow, orange, or red, cleaned and chopped
two tomatoes, chopped or canned tomatoes (optional)
one onion, chopped

What you do
Heat remaining oil in a very large skillet or dutch oven. Add onions and fry briefly, until they begin to become translucent. Add chicken and fry over high heat until lightly browned.
Add remaining ingredients, except tomatoes which should be saved for last. Reduce heat. Do not cover.
Simmer, stirring regularly, until chicken is done and liquid partly evaporated, leaving some sauce. (Add warm water by the tablespoon if the pot becomes dry before the chicken is done.) Add tomatoes (if desired), and simmer for a few minutes more.

Serve with Rice and Fried Plantains.
More commonly the Poulet DG is mixed with the crisp fried plantains immediately before serving.