- 1 kg poulet (not poule)
- 1/4 cup honey
- 1/4 cup Maggi Arome
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- Pierce poulet all over with the tip of a knife.
- Mix together remaining ingredients and pour over poulet, coating all sides.
- Cover and marinade at least 6 hours in fridge.
- Bake, basting with sauce, until tender.
- Serve with steamed rice.
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