| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 2 | Servings | ||
INGREDIENTS
| 2 | 500 g poussins, baby | |
| chickens | ||
| 1 | Head garlic | |
| 1 | Red onion, cut into 8 wedges | |
| 1 | Lime, cut into 6 wedges | |
| 2 | Bay leaves | |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Olive oil |
| 6 | Red chillies, seeded and | |
| roughly | ||
| chopped | ||
| 2 | T | Red wine vinegar |
| 3 | T | Olive oil |
| 1 | Onion, roughly chopped | |
| 1 | 2 1/2 cm pie fresh root | |
| ginger finely chopped |
INSTRUCTIONS
For the Stuffing: Halve the head of garlic horizontally and place in a small roasting tin with the red onion, lime wedges and bay leaves. 2 Season generously, drizzle with olive oil and cook over medium-hot coals for 30 mins until softened and a little charred. 3 Hot Pepper Sauce: Soak the chillies in vinegar for five mins to an hour, the longer the better. Heat the olive oil in a small frying pan and cook the onion for 7-8 minutes, until softened and golden. 4 Strain the chillies, reserving the vinegar, and add to the pan with the ginger. Cook for another 3-4 mins until the chillies are softened. 5 Blend the chilli mix in a processor or grind with a pestle or mortar to make a coarse paste. Gradually add the reserved vinegar and season. 6 Lift the flap of skin at the back of the poussin breasts and gradually loosen the skin using your fingers. Spread 2 tsp chilli paste under the skin of each bird and stuff the front cavities with the roasted vegetables. 7 Cook in a kettle barbecue for 40 mins, turning from time to time until cooked through and golden brown. Serve with the remaining hot pepper sauce. Converted by MC_Buster. Per serving: 364 Calories (kcal); 34g Total Fat; (80% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Ainsley's Meals In Minutes Converted by MM_Buster v2.0n.
A Message from our Provider:
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Nutrition (calculated from recipe ingredients)
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Calories: 505
Calories From Fat: 390
Total Fat: 44.3g
Cholesterol: 0mg
Sodium: 636.7mg
Potassium: 469.4mg
Carbohydrates: 24.5g
Fiber: 5.4g
Sugar: 2.3g
Protein: 6.9g