Holidays & Special Occasions
Poulet Rôti des Fêtes
Ingredients
- - 1 whole chicken (about 1.5 kg / 3.3 lb)
- - 4 cloves garlic, minced
- - 1 thumb-sized piece ginger, grated
- - 2 tbsp vegetable oil
- - 1 tbsp tomato paste
- - 1 tsp paprika
- - 1 tsp chilli powder
- - 1 tsp ground cumin
- - 1 tsp dried thyme
- - 1 1/2 tsp salt
- - 2 tbsp lime juice
- - 1 onion, quartered (for the cavity)
Method
- In a bowl, combine garlic, ginger, oil, tomato paste, paprika, chilli powder, cumin, thyme, salt and lime juice into a thick marinade paste.
- Rub the marinade all over the chicken, including under the skin and inside the cavity. Stuff the cavity with the quartered onion.
- Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavours penetrate.
- Preheat the oven to 200°C (400°F). Remove the chicken from the fridge 30 minutes before roasting.
- Place the chicken in a roasting pan and roast for 1 hour to 1 hour 15 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 75°C (165°F) at the thickest part of the thigh.
- Rest the chicken for 10-15 minutes before carving and serving.
Introduction: A whole chicken marinated in a fragrant spice paste and roasted until deeply golden, poulet rôti is the
centrepiece of Beninese celebrations, from Christmas tables to wedding feasts, often prepared a day ahead
so the marinade has time to work through the meat.
Cultural Background: A whole chicken marinated in a fragrant spice paste and roasted until deeply golden, poulet rôti is the
centrepiece of Beninese celebrations, from Christmas tables to wedding feasts, often prepared a day ahead
so the marinade has time to work through the meat.
Tips: Basting every 20 minutes keeps the skin glossy and deeply coloured without drying out the meat
underneath.
Variations: Finish under a hot grill for the final 5 minutes for an extra-crisp, charred skin, popular for festive
presentations.
Vegetarian/Vegan: No authentic vegetarian version exists, as the dish is defined by the whole roasted chicken.
Storage: Refrigerate leftover chicken in an airtight container for up to 3 days.
Reheating: Reheat covered in an oven at 160°C (320°F) for 15-20 minutes until warmed through, to keep the meat
moist.
Nutrition: Approx. 390 kcal, 34g protein, 24g fat, 4g carbohydrates per serving (based on 6 servings).
FAQs:
Q: How do I know the chicken is fully cooked?
A: Check with a meat thermometer inserted into the thickest part of the thigh – it should read at least 75°C (165°F).
Q: Can I marinate the chicken for less time if I'm short on time?
A: A minimum of 1 hour will still add flavour, though overnight marinating gives noticeably deeper results.