Somethings not tasting right? Or that's what we're told. But don't worry, we're making something new & delicious just for you!

Spiced roast poussin with saffron, garlic yoghurt

Spiced roast poussin with saffron, garlic yoghurt

Spiced roast poussin with saffron, garlic yoghurt

A really delicious dish that adds a burst of sunshine to the table. It is also really easy to make and requires very little of your time and attention. Delicious as it is or with a salad and some potatoes or some crusty bread on the side. The saffron is expensive and adds its lovely musky flavour but if you don’t have any or if it isn’t a special occasion, leave it out, the dish is still delicious without.

 

  • Prep Time : 15 Minutes

  • Cooking  Time: 45 Minutes

  • Level : Mid

  • Serves : 4

  

Ingredients

 Marinade

 

Garlicky saffron yoghurt

  • 225 g Greek yoghurt
  • medium-large garlic clove or to taste, grated into a fine paste
  • good pinch saffron threads soaked in 1 tbsp hot water
  • 80 ml(⅓ cup) mayonnaise
  • 1large ripe tomato, chopped
  • ½ tsp lemon juice
  • large handful chopped coriander leaves and stalks

Preparation

Instructions

Marinating time 1 hour or overnight if time permits

To make the marinade, place all the ingredients in a blender and whizz until smooth. Pierce the poussin all over with a fork and use your fingertips to gently create a pocket between the breast and the skin. Place in a bowl, rub the marinade all over and push some in the pocket you’ve made under the skin. Stand for 1 hour or cover and refrigerate overnight if time permits.

Preheat the oven to 180°C.

Place the poussin, breast side up and side by side in a roasting tin. Roast for 40-45 minutes or until cooked through, basting half way through cooking. To check if they’re done, pierce between the leg and the thigh with the tip of a knife and check if the juices run clear, they’re ready. Take out of the oven, baste again with the pan juices, then cover and rest for 5 minutes.

To make the garlicky saffron yoghurt, mix together all the ingredients, reserving a little of the tomato and coriander for serving, then season to taste.  

Serve the poussin whole or halved, drizzled with any remaining pan juices and a good dollop of the garlicky yoghurt on the side garnished with some of the reserved tomato and coriander.  

 

Recipe Credit 

Inspired by a recipe developed by Anjum Anand 

Based on the recipe appeared in  - http://www.sbs.com.au/food/recipes/spiced-roast-poussin-saffron-garlic-yoghurt

 

You must be logged in to post a comment.

click here to log in

Latest Blogs
Grilled Swordfish with Eggplant-and-Pepper Salad
Grilled Swordfish with Eggplant-and-Pepper Salad
Mala Markus Jul, 19

While the swordfish grills, chop the eggplants into bite-size piec...

Read more
Red Snapper Veracruz - (Mexican)
Red Snapper Veracruz - (Mexican)
Marcus Mathew Jul, 19

A low-fat, low-calorie main entree originating from Veracruz, Mexi...

Read more
Spiced roast poussin with saffron, garlic yoghurt
Spiced roast poussin with saffron, garlic yoghurt
Mala Markus Jul, 16

Place the poussin, breast side up and side by side in a roasting t...

Read more
Texas Oven-Roasted Black Angus Beef Brisket
Texas Oven-Roasted Black Angus Beef Brisket
Mark McNaughton Apr, 19

Add beef stock and enough water to yield about 1/2 inch of liquid ...

Read more
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Anita McLeod Feb, 20

In a small bowl, whisk together the tomato paste, coffee, Worceste...

Read more
Lime-Seared Scallops In Lemongrass Broth Recipe
Lime-Seared Scallops In Lemongrass Broth Recipe
Aileen Cena , inspired by a recipe from by Liz Neumark Feb, 15

Cook the scallops on one side for about 2 minutes, or until they a...

Read more
Mussel & Swiss Chard Soup Recipe
Mussel & Swiss Chard Soup Recipe
Sara Al Maaki , inspired by the recipe by Molly Quirk Jan, 15

Cook foie gras just until lightly browned on the bottom, 15 to 45 ...

Read more

Our Brands