Roasted poussin with oregano, orange & sherry
- Mary Cadogan
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Serves 4
Easy
Total time: 50 mins
Ready in 45-50 mins
A star rating of 4 out of 5.9 ratingsRate
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An exotic main with only five ingredients
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Ingredients
Nutrition
Units:
MetricUS
- 4 poussin
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 oranges
- 4 tbsp medium or dry sherry
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Nutrition: per serving
-
kcal549
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fat38g
-
saturates10g
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carbs4g
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sugars0g
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fibre0g
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protein45g
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salt0.67g
low
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Method
-
step 1
Heat oven to 190C/fan 170C/gas 5. Put the poussin in a roasting tin, drizzle with the oil, sprinkle over the oregano and season with some salt and pepper.
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step 2
Roast for 15 mins, then add the zest from one of the oranges, then squeeze the juice from both. Sprinkle over the birds with the sherry. Return to the oven and roast for a further 20-25 mins.
Recipe from Good Food magazine, May 2005
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A star rating of 4 out of 5.9 ratings
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