|Margarita's International Recipes|
This Chadian dish is quite simple and not in the least exotic, but it's terribly delicious and easy to make. In addition, it keeps wonderfully - I made it for dinner on a Saturday night, and then my friend Desiree called and invited us to dinner at Favorite India, so I refrigerated it until the next day. It was great, the skin was still crispy, even after warming it in the microwave, and the chicken flavorful. I'm sure to make it again.
By the way, the recipe did not specify what type of oil to use - so I used olive oil. I'm not sure it's used at all in Chad (though perhaps the French influence has taken it there), and had I had peanut oil I would have used that instead, but it did work out very well with the olive oil. The original recipe did not say at what temperature to cook the chicken, so I followed the temperatures that I used to cook my American Roast Chicken.
Adapted from a recipe at Wikia.com