Chicken Poussin

Rate this recipe 
5
Average: 5 (3 votes)
Servings 
Serves 3-4

A tender, moist and juicy chicken, which is fried and then brushed with a wonderfully spicy poussin sauce.

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 pepper powder
pinch of salt
1/2 tsp.
cinnamon powder
1 tbsp.
white vinegar
Instructions 

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!

ENJOY!

 

Comments

I tried this recipe and it was a hit. i thought the chicken will turn hard because of the frying and baking but i was surprised that the chicken remained soft and moist even after four hours. thank you so much Fauzia.

Fauzia's Kitchen Fun's picture

Hi, yes that is fine.

hii..can just chicken thighs be used for this??pls reply asap..i wanna make it today for dinner coz it looks yum!

if we dont have oven we can bake it in patila

I am trying this recipe kesho.Hope it turns out great,i am a big fun of poussin.p.s love your recipes.

can we use butter instead margarine?

Fauzia's Kitchen Fun's picture

Yes you can use butter.

A.Alkm,

What is white pepper powder?i hv no idea of how it is..can I use black pepper powder instead?

Fauzia's Kitchen Fun's picture

W/Salaam it is like black pepper powder, just white in colour. Yes you can use black in its place.

Can we marinate it overnight?

Fauzia's Kitchen Fun's picture

Yes you can.

I only have apple cider vinegar at home...can I use that instead of the white vinegar?

Fauzia's Kitchen Fun's picture

Yes that should be fine. If the vinegar is too strong, dilute it with some water.

Salam aleykum.. Dear Fauzia, I made this today with potato wedges and coleslaw, chicken turned out succulent and I loved the coleslaw recipe, thank you :)

My query is regarding the oil used for frying. I rarely indulge in deep frying as I cannot re-use the oil for frying and do not like wasting all that oil. Ramadan is the only month when I cannot avoid deep-frying.
To make better use of the oil in this recipe, I also made a batch of your gulab jamuns, then used the oil to fry the chicken quarters. As I noticed a lot of recipes here that involves deep-frying, I'd appreciate your own tips on how you save oil for such recipes, without re-using them for frying again.
Regards, Mrs S

Fauzia's Kitchen Fun's picture

W/Salaam, what I do is I use a very small frying pan so less oil is used at any given time. It means I would have to fry in more than one batch at times, but we are a small family so that works out fine for me. After re-using the oil 2-3 times, I sieve it in a jar and then use from that for making stuff like curries, pilaus, in rotis/parathas and so on. That way it gets used up as opposed to it being heated and re-heated over and over again. Hope that helps! :)

Assalamualaikum,

Can you please tell me for how much time approx. You baked the chicken after frying in the second step?
And also can I omit the margarine & use 4 tbsps. of oil instead?

JazakAllah Khair

Fauzia's Kitchen Fun's picture

W/Salaam, 20 minutes at 170 C then 15 more minutes at 120 C. Yes you can use oil BUT margarine for this recipe gives better flavour.

Assalamualaikum,

I wanted to ask one more thing please:
what is the wieght of the 1 small chicken that you have used?

Fauzia's Kitchen Fun's picture

W/Salaam, about 800-900gm.

OK!=)
JazakAllah Khair, I'll be making this today in shaa Allah.
So this means first we have to fry, then dip it in the sauce & then bake first at 170 for 20 mins & then at 120 for 15 more minutes, right?

Assalamualaikum,
I made this today & it turned out amazing alhumdulillah! Very tender & delicious with the coleslaw!:D
JazakAllah Khair

A.A. I made this for dinner and it turned out to be AMAZING Mashaallah. Thanks for sharing:)

aoa..can i omit the baking step?how can it be replaced?

Fauzia's Kitchen Fun's picture

That will be tricky as this recipe requires baking for perfect results.

salam fauzia i m a very big fan of ur recipes n have tried alot of them with success but with this chicken it dried out in the end..i live in zimbabwe n have electric oven n u over cooked them or what i dont know...can u help...???

Fauzia's Kitchen Fun's picture

Thanks! Sounds like the chicken was overcooked, that is the sure way of drying out any chicken. Make sure you cook it for the recommended time and be sure to preheat the oven before the chicken goes into it.

Asslamualaikum warahmatullahi wabarakatuhu ,please tell me is the chicken with skin and does it have to have skin or can I use normal baby,chicken

Fauzia's Kitchen Fun's picture

W/Salaam, with skin, you can peel the skin off later if you want. I have also made it without the skin and it turned out great too. Yes you can use baby chicken.

aoa fauzia g ,
You have not added any new recipe for along time

Fauzia's Kitchen Fun's picture

There is a new recipe added every week. In fact in this last week I have added TWO recipes. Please check the front page.

Hi fauzia...well hw do i make large quantity of sauce??coz the ingredients m using as per the neasuremnt,it ends up turning very little..n if i add butter instead its becoming very oily...i want to maximise the quantity without adding margarine or oil.plz advice

Fauzia's Kitchen Fun's picture

Hi, double or even triple ALL the sauce ingredients, not just the butter/margarine.

I had tripled last time but the sauce becomes very dry....i want it to be a bit liquid type...can i add little water...coz margarine/oil is making it too oily.

Fauzia's Kitchen Fun's picture

Yes absolutely, you can add water and simmer it for a bit. :)

salaam sister. how long will I need to bake the chicken if I don't wish to fry it fully & at what oven temp.

Fauzia's Kitchen Fun's picture

W/Salaam, the chicken is not fried fully. It is just partially fried then baked all the way. Details for the temp and time are given in the recipe instructions above. :)

Hey I've made this chicken 2times and it's very tasty. I just have a problem ..whenever I make big pieces of chicken it's not fully cooked. I mean it was very tender literally falling off the bone but the bones of leg pieces had blood traces. It happens whenever I fry or bake large pieces of chicken. Plz help how can I avoid it. Small cut ups don't look nice when roasted

Fauzia's Kitchen Fun's picture

Thanks for the lovely feedback! Am told that happens when the chicken is not allowed to fully drain it's blood after slaughtering, some stays trapped in the veins and that makes it ooze out during cooking...which I can imagine is very disgusting to see. Ideally this recipe works best with SMALL chicken, as mentioned in the recipe. You could try changing the place where you purchase your chicken or soak the cut up chicken in a water bath before using (refer to my chicken charga recipe for the method of creating a water bath). That might help. Also be sure to let the chicken come to room temperature before cooking.