Entree: Burkina Faso – Southern Culinary Region – Poulet Bicyclette (Grilled or roasted free-range chicken marinated with West African spices and served with a tangy onion-tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 1 whole free-range chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 ml) fresh ginger, grated
- 2 tsp (10 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 Scotch bonnet or habanero pepper, finely chopped (adjust to heat preference)
- 1 tsp (5 g) bouillon powder or 1 small bouillon cube, crushed
- 1 medium onion, thinly sliced
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) water (for sauce)
- 2 tbsp (30 ml) peanut oil or additional vegetable oil for cooking
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large bowl combine vegetable oil, lemon juice, minced garlic, grated ginger, smoked paprika, black pepper, salt, chopped Scotch bonnet, and crushed bouillon; stir into a smooth marinade. Add the chicken pieces and rub thoroughly; cover and refrigerate at least 2 hours or overnight for best flavor.
2. Preheat grill to medium-high (or oven to 425°F / 220°C for roasted method). Remove chicken from marinade, letting excess drip off. Grill the pieces over medium coals or roast on a rimmed baking sheet, turning occasionally, until skin is deeply browned and an instant-read thermometer reads 165°F (74°C) at thickest part, about 30–40 minutes depending on piece size.
3. Meanwhile, make the sauce: heat peanut oil in a skillet over medium heat. Add sliced onion and cook until translucent, about 5 minutes. Stir in chopped tomatoes and tomato paste, cook until tomatoes break down, about 6–8 minutes. Add 1/4 cup (60 ml) water, simmer 5 minutes, and adjust seasoning with salt and pepper.
4. When chicken is cooked, transfer to the skillet with the sauce for 2–3 minutes to meld flavors (or serve sauce on the side). Garnish with chopped parsley or cilantro and serve hot with rice, fufu, or fried plantains.