Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Pimp My Piri Piri Poussin
Serves 4
More effort
Total time:
An Italian take on piri piri chicken. Exotic and lovely - a real crowd-pleasing dish.
Skip to ingredients
- 2 poussins, spatchcocked
- 90g unearthed 'Nduja
- 1 good tomato, peeled deseeded & diced
1 tbsp fresh chopped oregano leaves + some for serving
- 2 tbsp good red wine vinegar
Method
step 1
Peel the tomatoes by carving a cross in the base through the skin and submerging in boiling water for 15 - 30 seconds, until the skin starts to peel away. Remove the seeds and chop into fine dice.step 2
Saute over a low - medium heat for about 10 minutes until the tomato softens. Add the unearthed 'Nduja and stir until dissolved through. Add the vinegar and oregano.step 3
Allow to cool and spread over the skin of the poussins. Massage into the skin and leave to marinade in the fridge for 2 to 4 hours or overnight if you have time.step 4
Preheat your oven to 200C.step 5
Roast the poussins for 35 to 40 minutes checking on them and basting them halfway though. The sausage can get a bit crispy but basting prevents this.step 6
Serve with some fresh oregano sprinkled on top, and enjoy, they're delicious!step 7
Recipe created by Eat Like A Girl
