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Chicken Poussin

A tender, moist and juicy chicken, which is fried and then brushed with a wonderfully spicy poussin sauce.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

Ingredients for Chicken Marinade
  • 1 small chicken poussin, cut into quarters - using a fork, pierce the chicken all over. Marinate in the ingredients below for at least 2 hours.
  • 3 tbsp. yoghurt
  • 1 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 tsp. turmeric powder
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 1 tsp. chilli powder
Ingredients for Poussin Sauce
  • 2 tbsp. margarine plus 3 tbsp. oil any that you like
  • 1 tbsp. fresh ginger paste
  • juice of 1 lemon
  • 2 tbsp. paprika powder
  • 1 tbsp. red chilli powder reduce for milder results
  • 1 tsp. white or black pepper powder
  • pinch of salt
  • 1/2 tsp. cinnamon powder
  • 1 tbsp. white vinegar

Method
 

  1. For the Chicken
    Once ready to cook, remove the chicken pieces and shake off the excess marinade and discard it. Drizzle a little oil in a pan and then fry the chicken for about 5 minutes per side and set aside.
    For the Poussin Sauce
    Heat the margarine with the oil until hot. Add the ginger and cook until fragrant, then add the vinegar and salt, simmer for a minute then add the paprika, red chili powder, pepper and lemon juice. Remove from the heat and sprinkle the cinnamon powder. Stir together.
    Now dip the lightly fried chicken pieces into this sauce and take them out again. Lay out a sheet of foil on a baking tray and place the chicken pieces on it. Preheat the oven at 170 C then put the tray in the oven and bake for about 20 minutes (turn them over midway through the baking). Turn the heat down to 120 C and bake for another 15-20 minutes. Make sure to brush some of the remaining poussin sauce every now and then on the chicken pieces so they stay moist.
    Serve hot with a side of fries and some extra poussin sauce on the side to dip in!
    Enjoy!

Notes

You can either make this dish with the skin or without, the pic you see has both options, the breast piece was skinless, the thigh & drumstick was with skin. So go with whichever option you like best, although of course the one with the skin is the authentic 'poussin'.