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Pimp My Piri Piri Poussin
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Pimp My Piri Piri Poussin

By good_chef-2 (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
An Italian take on piri piri chicken. Exotic and lovely - a real crowd-pleasing dish.


  • 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


  • 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

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