Lunch: Spice-Rubbed Poussins

Ingredients

1 small shallot, minced
2 teaspoons chopped thyme
1 teaspoon sweet paprika
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cloves
2 tablespoons extra-virgin olive oil
Kosher salt
Four 1-pound poussins, backbones and wing tips removed
1/2 cup dry white wine
1 garlic clove, minced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

Instructions

In a bowl, combine the shallot, thyme, paprika, curry, ginger, nutmeg, white pepper and cloves. Stir in the oil and season with a large pinch of salt. Set the poussins on a rimmed baking sheet, breast side up; press down to flatten the birds. Spread the spice paste all over, then refrigerate overnight.
Preheat the oven to 425 °. In a small saucepan, boil the white wine, garlic, soy sauce and Worcestershire sauce over high heat until reduced by a third, about 5 minutes.
Season the poussins with salt and roast for 10 minutes. Increase the oven temperature to 450 ° and baste the poussins with the wine mixture. Roast for about 20 minutes longer, basting 3 more times with the wine mixture, until the birds are nicely browned and the inner thigh juices run clear. Let the poussins rest for 10 minutes, then serve.

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