Poulet du Dimanche

For poultry and roast vegetables

The blend

On Sundays, back home, there’s a tradition we hold dear: the chicken that has rested all night in its marinade, and whose cooking in the oven or on the grill we watch with undisguised impatience.

Some enjoy it with the family around the table, others take it still warm to the beach. But everyone waits for the same moment: when the cooking juices soak into the bread and coat the vegetables and red beans.

That generosity is what I wanted to recreate with Poulet du Dimanche.

Leave to marinate for a few hours and, once cooked, you’ll find golden, crispy skin, delicately fragrant meat and a juice full of flavour.

And because a good memory shouldn’t have to wait until Sunday, this blend suits all poultry and every cooking method: roasted, grilled, stewed, and even steamed.

— Prisca Morjon, Ma Cuisine Créole