chipotle roasted poussin
This a super easy way to spice up (literally!) your Sunday roast. These beauties come out juicy and tender, with a sweet smoky note and a fantastic chilli kick from the chipotles. I like using poussins as they make neat one person portions without the hassle of carving. The marinade also works equally well with chicken thighs (the recipe will be enough for 8-10 thighs) or a whole chook, just adjust the cooking time accordingly. I can’t wait to make these next summer – spatchcocking the poussins and cooking them outside, beer in hand, on the barbecue.
Chipotle Roasted Poussin
4 tbsp chipotle chillies* (in adobo)
2 tbsp manzanilla sherry
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1 tbsp paprika
4 tbsp olive oil
1 tsp salt
Combine all ingredients (except the poussins) and mix well. If you prefer a milder marinade just halve the amount of chipotle, or replace them with 4 tbsp of puréed piquillo peppers. Slather the mixture over the poussins and leave to marinade in the fridge overnight.
Preheat the oven to 200°C (392°F).
Place poussins in a roasting tin and bake in the preheated oven for 40-50 minutes (depending on the size of your bird) until cooked through. Leave to rest for 5-10 minutes in a warm place before serving.
Serve with your favourite roasted veg (we had ours with chargrilled garlic and chilli broccoli).
* Londoners, you can find these in Wholefoods (Kensington High St).