Grilled Poussin with Spices Recipe
The spicy, smoky favor of this chicken dish
is irresistible when cooked over charcoal. If you are having a barbecue,
allow a whole poussin for each guest. They cook faster and are more
succulent than mature birds. This recipe requires two steps: boiling,
then grilling.
Ingredients: (Serves 4)
For the spice paste:
-
3 fresh red chilies
-
4 garlic cloves
-
½ large onion
-
1 stalk lemon grass, tough outer layer
removed (use 4 cm/1½ inch of root end only)
-
2 slices fresh root ginger
Method:
To spatchcock the poussins (hens), lay each
one on a work surface breast-side down, and cut along on side of the
backbone with a cleaver. Rotate the poussin 180 degrees, cut along the
other side of the backbone; discard the backbone, or reserve to make a
stock. Open up the poussin, turn over so that it is cut-side down and
flatten with a cleaver. Use 2 skewers to keep the poussin lying flat
running them diagonally through each breast and wing to the opposite
thigh.
Pour the coconut milk into a large frying
pan. Add the poussins, lime leaves and salt, and bring to the boil.
Reduce the heat slightly, and simmer for 5 minutes, turning the poussins
so that each is evenly cooked and coated in the coconut milk mixture.
Using a mortar and pestle, grind all the
spices until fine, and add to pan. Simmer for a further 10 minutes until
the sauce has reduced by half - it will be redolent and slightly oily by
now. Remove the poussins, and reserve the sauce.
Grill the poussins over the hot coals of a
charcoal grill or barbecue until slightly charred, basting liberally
with the sauce. If you are using an electric grill (broiler), sit the
poussins on a rack in the grill pan, and cook under the preheated grill
for about 8 minutes on each side. To check whether the birds are done,
pierce the meaty part of a thigh with the point of a sharp knife or
skewer; the juices should run clear. Serve hot with bread or rice.
Happy Cooking,
Carol |
