Storing raw chicken can be intimidating due to the risk of foodborne illnesses. But avoiding one common storage mistake can ...

Stir well. Put the chicken in the sauce mixture, stir well and let the sauce coat all over the chicken pieces. Enjoy it with fries and the remaining extra poussin sauce on the side.

A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or ... Freeze: the raw poussins in the marinade can be frozen.

Marinate the chicken with garlic, ginger, black pepper salt, and white vinegar. Leave to marinate for about an hour then fry the chicken until golden brown and crispy on the outside. Once the ...