Chicken cooked until the skin turns deep gold, then finished in a honey glaze that clings and caramelises at the edges. The result is sweet and savoury at once, with the honey rounding off the seasoning rather than burying it.
The meat stays tender underneath, and the glaze gives every bite a slight stickiness that people tend to remember. It is mild rather than fiery, which makes it a safe pick for a mixed table, and it goes down easily with jollof rice, chips or fried plantain. Prices are in RWF.
Enjoy it at the restaurant in Remera, or order online for pickup or delivery in Kigali from Jollof Bistro.
