A very popular dish in Mombasa , Kenya. One restaurant started and now it is in most popular restaurants and also homes.
This recipe requires a whole chicken cut into 8-10 pieces.
In our family we like to use chicken legs cut into 2 pieces with the thigh part separated from the drumstick. Make slits into the fleshy part of the chicken.
Poussin marinade
8 pieces chicken legs cut into 2 pieces
1 teaspoon garlic paste
1 teaspoon Kashmiri chili powder
4 teaspoon paprika powder
1 teaspoon corn starch
1 teaspoon white flour
1/2 lemon juice
1/2 teaspoon black pepper powder
2 teaspoon salt.
Mix the above spices in a bowl and rub into the chicken pieces. Cover and leave it to marinate overnight in the fridge.
Next day, you can bake the chicken in preheated oven at 400 degrees Fahrenheit or the original method is to deep fry till golden and crisp.
Poussin Sauce
5 tablespoon butter 2 teaspoon Kashmiri chili powder
8 teaspoon paprika powder
1 teaspoon garlic powder
1/2 teaspoon black pepper powder
1 teaspoon salt
2 teaspoon tomato paste
1 teaspoon vinegar
1/2 cup water
Put the dry spices in a bowl and mix it well.
Heat the butter and add the dry spices along with tomato paste, vinegar and water. Reduce the heat to low and stir well till the sauce it well combined.
Put the chicken pieces into the sauce and coat it well.
Serve hot along with fries and salad.
