Poussins with tamarind glaze
- Preparation and cooking time
- Plus cooling and marinating
- More effort
- Serves 4
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.