This, my friend, is the best barbecued chicken outside Africa. Don't tell my mother about the ingredients that I will suggest because you can buy everything in cans or frozen. As in my village you have to use a mortar and pestle. Even the garlic in Africa is so small that it is very difficult and takes a long time to peel. When I say chopped, it has to be finely chopped.

So you lucky Afropoppers start smacking your lips, this is it. For the rest of the summer you are going to be cooking .... ta daaaa! Le Poulet Grilléeeeeee. (grill chicken for short)

Ingredients:

2 chickens cut up
3 small cartons of Chopped Tomatoes (I always use Pomi brand I found everywhere. It's fabulous.)
4 garlic cloves chopped
1 medium onion chopped
4 shallots chopped minced
fresh ginger (the size of 2 fingers)
fresh thyme, parsley, cilantro, oregano tied together
6 juniper berries (for that wild taste)
Tomato paste (one of those small cans)
3 tablespoons of Peanut or olive oil
Salt and Pepper

Directions:

You mix all these ingredients - except the tomato paste - and let the chicken marinate in it overnight. The longer, the better.The following day, when you are ready, remove the chicken and scraping some of the marinade and grill the chicken on a brisk fire preferably using wood charcoal and chunks of mesquite or other nice woods. The chicken that to grill slowly - nobody's in a hurry at home - makes for a better chicken. While the chicken is cooking, slowly bring the marinade to a boil until it reduces a bit.

Add 2 good tablespoons of tomato paste. The sauce should have the consistency of a light puree. At this point I add a pod of habanerro pepper. Just to make it exciting. It should be removed as well as the bouquet garnis before serving.

Place the pieces of chicken in a plate. Pour the marinade lover and serve with white rice and fried plantain bananas. Your girl friend or mother-in-law will love you forever. Trust me!