POUSSINS WITH TAMARIND GLAZE

Poussins with tamarind glaze image

An exotic Indian dish, made using poussins

Provided by Good Food team

Time 1h

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 739 calories, Fat 43 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Protein 51 grams protein, Sodium 0.54 milligram of sodium