Poussins are not an everyday dish, but they are a real treat. I love the fact that each person at the table will have their very own mini-chicken and their meat is wonderfully tender. I canvassed the web for interesting recipes, but found that there was really nothing much out there (I was also surprised to find that the recommended cooking times varied massively). In the end I decided that simplicity is best and went for an oven-baked version with grilled vegetables and some yoghurt dip on the side.
Ingrediens (serves 3):
3 poussins (they usually weigh around 400gr each)
one red and one yellow pepper
1 zucchini
2-4 shallots
5 parsnips
3 medium sized carrots
5-6 cloves of garlic (unpeeled)
3 mid-sized potatoes
2 teaspoons of rosemary
salt and pepper
olive oil
Preparation:
1. Wash the peppers and the zucchini. Slice the zucchini (not too finely) and cut the peppers into rough chunks (you are not going for a fancy-haute-cuisine look here). Peel the carrots and potatoes. Cut the carrots into longish pieces and the potatoes into 1cm cubes. Quarter the parsnips lengthwise. Wash and dry off the poussins.
2. Boil the carrots, potatoes and garlic cloves (still unpeeled!) in a bit of salt water for about 5 mins, drain and allow to cool off briefly (it's best to do this in order to ensure that they are going to be done at the same time as the poussins and the softer vegetables). Now throw together all of the vegetables in a large bowl and dress with 2 tablespoons of olive oil, plenty of course sea salt, black pepper and the rosemary. Spread the vegetables evenly on a baking tray.
3. The poussins only need to be rubbed with a bit of olive oil and seasoned with salt and pepper.
4. Heat the oven to 180°C (fan-assisted, otherwise aim for 200°C). Put in the tray with the vegetables and place the poussins on a rack just above. The poussins need 45 mins.
I served this with some yoghurt mixed with a handful of finely chopped herbs and some salt and pepper.
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