Poussins with tamarind glaze

Poussins with tamarind glaze

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Cooking time

Prep: 30 mins Cook: 30 mins Plus cooling and marinating

Skill level

Moderately easy

Servings

Serves 4

An exotic Indian dish, made using poussins

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
739
protein
51g
carbs
40g
fat
43g
saturates
1g
fibre
0g
sugar
28g
salt
0.54g

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp cumin seeds, toasted in a hot pan and crushed
  • 4 spatchcooked poussin, legs and breast pieces

For the tamarind glaze

  • 100g tamarind paste
  • 250g jaggery or muscovado sugar
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seed
  • 3 green cardamom pods
  • small knob of fresh ginger, peeled and roughly chopped
  • 1 green chilli, roughly chopped
  • large pinch of chilli powder
  • pinch of ground ginger
  • large pinch of chaat masala, optional

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Method

  1. First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
  2. Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least – overnight is ideal.
  3. Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.
  4. To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates. Serve with a mushroom risotto and poppadums.

Recipe from Good Food magazine, November 2003

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fionarecipes's picture

Absolutely yummy, sticky, sweet & aromatic. Served it with new potatoes, carrots & broccoli.

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