Poussins with tamarind glaze

Poussins with tamarind glaze

Poussins with tamarind glaze

An exotic Indian dish, made using poussins

  • Plus cooling and marinating
  • Serves 4
  • Moderately easy

Nutrition per serving

  • Calories 739
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 28
  • Protein 51
  • Fat 43
  • Fiber 0
  • Salt 0.54

Ingredients

  • 2 tbsp vegetable oil

  • 1 tbsp cumin seeds, toasted in a hot pan and crushed

  • 4 spatchcooked poussin, legs and breast pieces

  • 100g tamarind paste

  • 250g jaggery or muscovado sugar

  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1 tbsp fennel seed

  • 3 green cardamom pods

  • small knob of fresh ginger, peeled and roughly chopped

  • 1 green chilli, roughly chopped

  • large pinch of chilli powder

  • pinch of ground ginger

  • large pinch of chaat masala, optional

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.