Poussin are young chickens which have been bred for their extra flavour and tenderness. Generally, a whole young bird is typically enough for one adult meal or two children's meals.
You Will Need
2 poussins
4 garlic cloves
1 Tbsp honey
2 Tbsp soy sauce
Juice of 1 lime
1 bunch of fresh coriander, chopped
½ a fresh green chilli, deseeded and chopped
1 tsp ground cumin
Salt and pepper
2 Tbsp olive oil
And to serve:
250 g natural yoghurt
1 tsp lime pickle
1 food processor
1 bowl
Cling film
1 roasting tin
1 small bowl
some string
1 plate or tray
1 spoon
Step 1 Prepare the marinade a day in advance
The poussins need to be marinated the day before cooking or at least few hours in advance.
To make the marinade, start by putting all the necessary ingredients into the bowl of a food processor; 4 garlic cloves, 1 tbsp honey, 2 tbsp soy sauce, the juice of 1 lime, chopped coriander, 1/2 a fresh green chilli, 1 tsp ground cumin and 2 tbsp olive oil.
Step 2 Blend the ingredients together
Put the bowl onto the base of the food processor, add the lid and blend until the ingredients are well combined.
Step 3 Tie the birds
Take a piece of string and individually tie each bird firmly together.
Step 4 Marinate the poussins
Next, put the poussins in a bowl, pour over the marinade and rub it in. Tightly cover the bowl with cling film.
Step 5 Refrigerate
Place the covered bowl in the fridge and leave it there for a few hours or if possible overnight.
Step 6 Preheat the oven
The following day, or when you're ready to roast the poussins, start by preheating the oven to 200ºC (460ºF/ gas mark 6).
Step 7 Season the poussins and place them in the oven
Place the marinated poussins on a roasting tray, season with salt and pepper and cover with the remaining marinade. Once the oven is hot, insert the tray.
Step 8 Cook for 1 hour
Leave the birds to roast for an hour.
Step 9 Prepare the spiced yoghurt
Just before removing the poussins from the oven, mix together the natural yoghurt with 1 tsp of lime pickle to create a delicious accompaniment for the dish.
Step 10 Remove the poussins from the oven, discard the string and serve.
When the poussins are fully roasted and have turned golden-brown, remove them from the oven and discard the string.
Serve while hot with the spiced yoghurt.
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