Devils Herb-Roasted Poussin
After a long time of visiting my family, I was intrigued by the marinated chicken on an open grill with burning coal and firewood. I really thought that this moment captured the essence of what makes a family get-together successful. There were a few fresh ingredients followed by a traditional grilling, nothing difficult, nothing complex, nothing that I could do except sit back and wait with anticipation.
For me, this recipe is literally the devil's poussin. It's the process of adding dried chilli and freshly ground herbs infused with olive oil and lemon to cast a spell of overnight magic on some lucky poussins. The flavours penetrate into the bird, releasing unforgettable flavors and wild-herby aromas while maintaining moisture and tenderness...I'm a fan! And if you’ve had a nightmare about roasting chicken, don't worry as this is a full proof recipe and will make you feel better. You can still enjoy crispy skin and moist meat where most of it is hands-off, pretty much. The secret: the oven. You can make crispy skin in less than an hour and finish it off on a griddle pan. The crunch is not as extreme as it is when barbecued. However, the poussin is still delightfully, deliciously light and with a balance of crispy skin with herby, garlicky, spicy goodness.
Tempted...well you are 7 ingredients away from deliciousness.
Serves 2
Ingredients:
2 poussins, washed
2 rosemary sprigs
3 basil sprigs
4 medium garlic cloves
120 ml olive oil
1 teaspoon pink Himalayan salt
1 teaspoon red chilli flakes
1/4 fresh lemon juice
2 padrón chillies
Method:
Firstly, roughly tear the rosemary and basil and place them in a food processor.
Next add salt, chilli flakes, lemon juice, garlic cloves and olive oil.
Blitz into a fine paste and set aside.
Next, gently wash the poussins and pat them dry with kitchen paper. Place the poussins on a chopping board and make two small incisions across the breast and place in a bowl. Pour over the herby paste and rub over the poussins, cover with cling film and place in the fridge to marinate overnight.
Preheat the oven to 200°C. Remove the poussins and place them on a non-stick baking tray. Spoon over a bit of the extra herby paste and bake in the oven for 60 minutes.
Once nicely roasted, place on a griddle on high heat and drizzle with a little olive oil. Once hot sear the poussins for 3 minutes on both sides. Place the padrón chillies on the griddle and chargrill. If you fancy a little heat, enjoy the roasted poussins with the padrón chillies and get tucked in!
