Chargrilled poussins with golden raisins, lemon, chilli and soft herbs

Name: Chargrilled poussins with golden raisins, lemon, chilli and soft herbs
Cook time: 2 h 30 min
Yield: 6, or 12 as a starter
Cuisine: Contemporary
Ingredients: 6 x size 6 poussins, trimmed, backbone removed; 2 tbsp golden raisins; 40ml white wine vinegar; 1 tbsp mara chilli (Lebanese chilli powder, or use Korean gochugaru); 1 bunch coriander, leaves picked; 1 bunch flat-leaf parsley, leaves picked; ½ bunch dill, fronds picked; 1 lemon, peeled and segmented

Karen Martini

January 19, 2016

Chargrilled poussins with golden raisins, lemon, chilli and soft herbs.Bonnie Savage

Time:2 hours +Serves:6, or 12 as a starter

The char from the grill is a great foil for the sweet and succulent meat, fresh herbs and bright zip of lemon. You could serve this as a main course or, once rested, cut the birds in half for an entree, or in quarters for an appetiser. These are great with a buttery rice pilaf with almonds, or fluffy couscous.

Ingredients

6 x size 6 poussins, trimmed, backbone removed
2 tbsp golden raisins
40ml white wine vinegar
1 tbsp mara chilli (Lebanese chilli powder, or use Korean gochugaru)
1 bunch coriander, leaves picked
1 bunch flat-leaf parsley, leaves picked
½ bunch dill, fronds picked
1 lemon, peeled and segmented

Marinade

4 garlic cloves, finely grated
2 tbsp Dijon mustard
2 tbsp ground cumin
2 tsp ground cinnamon
1 tbsp salt flakes
20 grinds black pepper
1 tsp chilli powder
2 tsp brown sugar
1 lemon, juiced
20ml extra-virgin olive oil

Method

1. Add the marinade ingredients to a large bowl and combine well. Add the birds and toss until well coated. Refrigerate overnight.
2. When ready to cook, add the raisins, vinegar and chilli to a small saucepan and bring to the boil. Take off the heat and set aside.
3. Grill the marinated birds over medium hot coals for about eight minutes on each side until just cooked through and nicely charred. Rest for five minutes on a tray before transferring to a serving platter. Reserve the resting juices.
4. Add the herbs and lemon segments to a bowl and dress with the resting juices from the chicken. Scatter the herb mix and the raisin and chilli mix over the birds and serve.
Tips
1. This recipe is also great with quail.
2. You could use chicken drumsticks and thighs for this.
3. You don’t necessarily have to marinate overnight, but if only marinating for an hour or so, do so at room temperature.
4. If you can, take the trouble to cook the birds over real coals; the flavour from the charcoal makes such a huge difference. Just make sure the coals have peaked and settled down and there are no flames.

Styling Deborah Kaloper; background surfaces from The Establishment Studios; ceramic plate from La Petite Fabrique de Brunswick