Tamarind Glazed Poussin Recipe

This dish is a perfectly balanced blend of sweet and sour, tender and juicy flavours. It is the ideal autumnal meal, comforting, satisfying and full of warmth. Our Spatchcocked Poussin is also on special offer. This fresh Poussin is split and laid flat, rubbed with oil and generously seasoned with salt and pepper. If you want to vary from this recipe, we also offer our homemade Peri Peri marinade made with fresh garlic, chilli and olive oil if you prefer.

INGREDIENTS

4 Spatchcooked Poussin

2 tbsp of Vegetable Oil 

1 tbsp of cumin

For the glaze:

100g Tamarind

250g jaggery or Muscovado Sugar

1 tbsp of Coriander

1 tbsp of Cumin

1 tbsp of Fennel Seed

3 green cardamom

Small knob of fresh ginger

1 green chilli

Large pinch of chilli powder

Pinch of ground ginger

Large pinch of chaat masala

METHOD

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. 

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.

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.

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.

Recipe originally found here: https://www.bbcgoodfood.com/recipes/poussins-tamarind-glaze