| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ainsley’s, Meals, In, Minutes |
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 |
tb |
Olive oil |
| 6 |
|
Red chillies; seeded and roughly |
|
|
; chopped |
| 2 |
tb |
Red wine vinegar |
| 3 |
tb |
Olive oil |
| 1 |
sm |
Onion; roughly chopped |
| 1 |
|
2 1/2 cm pie fresh root ginger; finely chopped |
INSTRUCTIONS
FOR THE STUFFING
FOR THE HOT PEPPER SAUCE
1 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.
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