Poussins With Tamarind Glaze
This recipe creates succulent and flavor-packed spatchcocked poussins, with a rich and tangy tamarind glaze adding a touch of sweetness and spice. The marinade infuses the poussin with delicious cumin notes, perfectly complemented by the aromatic blend of spices. Roasted to perfection, these poussins turn sticky and lacquered, making for a delightful and impressive main course. Serve your beautifully glazed poussins with a side of creamy mushroom risotto and crispy poppadums for a truly satisfying meal.
— Constant Cookbook
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 seeds
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 739 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 28 grams sugar
- Protein Content: 51 grams protein
- Sodium Content: 0.54 milligram of sodium
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