Poulet Bicyclette
Free-range chicken grilled with mustard and chili.
Ingredients
- 1.4 kg Chicken
- 3 tbsp Mustard
- 6 cloves Garlic
- 2 tbsp Ginger
- 1 tbsp Chili powder
- ¼ cup Lemon juice
- 2 Onions
- ¼ cup Oil
- 2 tsp Salt
- 1 Stock cube
Method
- Butterfly the chicken — Split it along the backbone and flatten so it cooks evenly.
- Marinate — Blend the garlic, ginger, mustard, chili, lemon, oil and salt and coat thoroughly; rest 3 hours.
- Part-cook — Simmer gently in a covered pan for 25 minutes so the lean bird stays moist.
- Grill — Finish over charcoal for 15 minutes, basting, until charred at the edges.
- Make the onion sauce — Cook the sliced onions in the pan juices until soft.
- Poulet Bicyclette is ready — Serve with the onion sauce and attiéké or fries.