Recipes

This recipe for Poussin with Spicy Tamarind Sauce comes from Karimix. It is spicy, but it's great for a dinner a deux.

Serves 1-2

    1 x 400g poussin
    25ml Karimix Tamarind & Garlic Sauce

For the Stuffing

    200g cooked rice
    30g sliced spring onions
    20g roasted cashew nuts
    30g sliced Peppadew sweet pickled peppers
    35g Karimix Tamarind & Garlic Sauce

Method

Preheat the oven to 180C/350F.

Combine the ingredients for the stuffing, adjust the seasoning if necessary and use them to fill the cavity of the poussin. Do not over pack the chicken with the rice stuffing - a loose packing will allow the chicken to cook through in the centre.

Brush the skin of the poussin with the Karimix Tamarind & Garlic Sauce, place in a roasting tray and cook the oven for 10 minutes to colour and then reduce the heat to 160C and cook for a further 30 minutes or until the poussin and the rice is cooked. You can test whether the poussin is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.

Portion and serve with accompaniments. Try a fresh Asian-style salad or simple green salad.