Roast poussin with pickled radishes

Roast poussin with pickled radishes

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Prep: 20 mins Cook: 45 mins plus at least 4 hrs chilling

More effort

Serves 2

Spatchcocked poussins don't take nearly as long as chicken and this recipe with herbs, garlic and lemon can be cooked in the oven or on the barbecue 

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal866
  • fat65g
  • saturates16g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein59g
  • salt3.1g
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Ingredients

  • 1 tsp chilli flakes
  • 1 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 garlic cloves, sliced
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 poussin, spatchcocked (ask your butcher to do this for you)
  • vegetable oil, for frying

For the pickle mix

  • 100ml cider vinegar
  • 50g golden caster sugar
  • 3 black peppercorns
  • ½ tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp mustard seeds
  • 1 garlic clove, crushed
  • 200g mixed radishes (I used black, rainbow and breakfast), washed
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 banana shallots, peeled and sliced

Method

  1. Make the marinade for the poussins. In a large bowl, mix together the chilli flakes, herbs, garlic, olive oil, lemon zest and 1 tsp salt, and whisk well. Lay the poussins in the mixture, and give them a good toss to make sure they’re well coated. Cover the bowl with cling film, then chill in the fridge for 4 hrs or overnight.

  2. To make the pickling liquor, put the vinegar, sugar, peppercorns, spices, garlic and a pinch of salt in a saucepan. Bring to the boil and simmer for 3 mins, then remove the pan from the heat and leave to cool.

  3. Heat oven to 160C/140C fan/ gas 3. Heat a heavy-based, ovenproof frying pan over a low heat. Remove the poussins from the marinade and pat dry with kitchen paper, making sure you wipe off the garlic slices as these will burn. Add a little splash of vegetable oil to the pan. Put both poussins in the pan, breast-side down, and gently colour for 8-10mins – they will become quite a dark colour, but don’t be scared as this is all flavour. Put the pan in the oven for a further 10 mins.

  4. Meanwhile, prepare the radishes. Depending on the size or shape, you can leave them whole, halve them, or slice thinly. If your radishes have tops, reserve them to finish the dish – they have loads of flavour and will add a real kick. Put the radishes in a small bowl with the shallots, then strain over the pickling liquour, toss well and leave for 10 mins.

  5. Remove the poussins from the oven, drizzle over a little olive oil and add a sprinkle of flaky salt. Serve with the radishes and a good spoonful of spiced salad cream (see recipe, above right). Finish with the radish tops, if you like.

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