Name: Poussins with tamarind glaze
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Indian
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

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Poussins with tamarind glaze

Poussins with tamarind glaze

Good Food team

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Serves 4

More effort

Prep: 30 mins

Cook: 30 mins

Plus cooling and marinating

A star rating of 4 out of 5.0 ratingsRate

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An exotic Indian dish, made using poussins

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 tbsp cumin

seeds, toasted in a hot pan and crushed
4 spatchcooked poussin

legs and breast pieces

For the tamarind glaze

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

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Nutrition: per serving

kcal739
fat43g
saturates1g
carbs40g
sugars28g
fibre0g
protein51g
salt0.54g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2003

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