Poussins with tamarind glaze

Poussins with tamarind glaze

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

More effort

Serves 4
An exotic Indian dish, made using poussins

Nutrition and extra info

Nutrition: per serving

  • kcal739
  • fat43g
  • saturates1g
  • carbs40g
  • sugars28g
  • fibre0g
  • protein51g
  • salt0.54g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp cumin seeds, toasted in a hot pan and crushed
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 4 spatchcooked poussin, legs and breast pieces

For the tamarind glaze

  • 100g tamarind paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 250g jaggery or muscovado sugar
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 3 green cardamom pods
  • small knob of fresh ginger, peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 green chilli, roughly chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • large pinch of chilli powder
  • pinch of ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • large pinch of chaat masala, optional

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.

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Comments (1)

fionarecipes's picture

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

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