Entree: Burkina Faso – Northern Culinary Region – Poulet Bicyclette (Grilled or roasted free-range village chicken seasoned with a simple northern Burkinabé spicy-sour marinade)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole free-range chicken, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) peanut oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 garlic cloves, minced, about 1.2 oz (35 g)
- 2 in (5 cm) piece fresh ginger, grated, about 0.7 oz (20 g)
- 2 scotch bonnet peppers, minced, about 1 oz (28 g)
- 2 tbsp (30 ml) tamarind paste
- 1 tbsp (15 ml) brown sugar (packed) about 12 g
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 bouillon cube, crushed (optional), about 8 g
- 2 tbsp (30 ml) chopped fresh cilantro or parsley, about 10 g
- 1 lime, cut into wedges, about 1.5 oz (45 g)

Instructions

1. Pat the chicken dry and make 6 to 8 shallow diagonal cuts through the skin and breast to help the marinade penetrate.
2. In a bowl combine peanut oil, sliced onion, garlic, grated ginger, minced scotch bonnet, tamarind paste, brown sugar, cumin, smoked paprika, black pepper, salt, and crushed bouillon cube; whisk to a uniform paste.
3. Rub the marinade thoroughly over and under the chicken skin and into the cuts, then place the chicken in a covered dish or resealable bag and refrigerate for at least 2 hours or preferably overnight.
4. Preheat oven to 425°F (220°C) for roasting, or prepare a charcoal grill to medium-high heat for grilling.
5. For oven: place chicken on a rack in a roasting pan breast side up and roast 45–55 minutes, basting every 15 minutes with pan juices, until an instant-read thermometer reads 165°F (74°C) in the thickest part. For grill: place chicken over indirect heat, cover, and grill 30–40 minutes, turning and basting occasionally, finishing over direct heat to crisp the skin.
6. Remove chicken and let rest 10 minutes before carving to allow juices to redistribute.
7. Garnish with chopped cilantro or parsley and serve with lime wedges alongside millet, rice, or boiled tubers.