A tender, moist and juicy chicken, which is fried and then brushed with a wonderfully spicy poussin sauce.
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'.
For the Chicken
Once ready to cook, remove the chicken pieces and shake off the excess marinade and discard it. Then fry the chicken in medium hot oil for about 5 minutes per side and drain.
I then bake the chicken until it's tender and falling off the bone, but if you want to omit the baking step, make sure you fry the chicken sufficiently until it is completely done instead of the 5 minutes per side as specified above, then proceed with the next step of preparing the sauce.
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 and lemon juice. Remove from the heat and sprinkle the cinnamon powder. Stir together.
Now dip the 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). If you want the chicken falling off the bone like how mine is in the pic, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush some of the 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!