West African roasted poussain ... itty bitty chickens, that is.

Poussain: “Poo-sahn”. That’s the way Natacha pronounces it. And, I had to try them with our West African signature marinade.

These itty bitty chickens are what my mother used to fry up on the stove back in the day, down south. Honestly, they’re soooooo tender, juicy and just not like those huge, white-breasted, tasteless factory farmed things that are sold in the stores today.

These are chicken like there used to be. Yeah. Back in the day.

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Sunday roasted chicken

There are few things I like better in this life than a nicely brown roast chicken for Sunday dinner. Yesterday, I bagged a nice air chilled Rocky from the fresh meat counter at Whole Foods, and this morning dressed it with a paste of onions, garlic, Moroccan preserved lemons, anchovy and olives.

Here’s the baby in the oven:

Don’t you love the glass oven doors? It’s such cheap entertainment.

Anyway, here’s the lowdown on the marinating paste:

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