Bangalore Poussin

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    Bangalore Poussin

    Bangalore Poussin

    (9)
    2hr


    9 people made this

    About this recipe: Delicious over couscous or rice. I use a seasoned casserole, but any roasting tin will do. Given to me with permission by family friend.

    Ingredients
    Serves: 4 

    • 2 teaspoons caraway seed
    • 2 tablespoons salt
    • 6 cloves garlic, minced
    • 8 tablespoons honey
    • 125ml lemon juice
    • 3 tablespoons olive oil
    • 4 tablespoons mild paprika
    • 4 teaspoons ground cumin
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cinnamon
    • 1 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 2 large courgettes, halved lengthways and cut into 4cm pieces
    • 3 medium turnips - peeled, halved, and cut into 2.5cm thick slices
    • 2 medium red peppers, cut into 4cm pieces
    • 3 medium yellow courgettes, cut into 4cm pieces
    • 2 medium onions, cut into wedges
    • 2 (400g) tins tomatoes, drained and chopped
    • 125ml chicken stock
    • 2 poussins, halved lengthways
    • 5 tablespoons chopped fresh parsley
    • 5 tablespoons chopped fresh coriander
    • 5 tablespoons chopped fresh mint

    Method
    Prep:45min  ›  Cook:1hr15min  ›  Ready in:2hr 

    1. Preheat oven to 220 C / Gas 7.
    2. Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a large bowl, whisk together the garlic paste with the honey, lemon juice and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne and black pepper; mix well.
    3. Lightly oil the inside of a heavy, ovenproof casserole. Add the courgette, turnip, red pepper, yellow courgette and onion. Toss with 1/2 of the spice paste. Stir in tomatoes and chicken stock. Toss the poussins with the remaining spice paste, then arrange them in the casserole, so that the cut side is facing down.
    4. Cover the casserole, and bake in the centre of the preheated oven for 1 hour and 15 minutes. If a crunchy skin is desired on the poussin, uncover during the last 15 minutes of cooking. Skim the fat off of the juices.
    5. Serve hens on top of vegetables, spoon some of the cooking juices over, and sprinkle with the parsley, coriander and mint.
    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    10

    This recipe tasted pretty good and was easy to make ... however it was no where near as good as the other rave reviews suggested. I don't think I'll be making it again, but if I do I would probably omit the honey and paprika. The honey added a nice flavor but it wound up being too sweet and the paprika really didn't add anything that the other spices hadn't already given to the recipe. Actual cooking time was also wound up being much less than recommended. I might also consider adding the vegetables half way through the cooking process because they wound up being rather overcooked.  -  18 May 2009  (Review from Allrecipes US | Canada)

    by
    7

    This was a great recipe! I made a few minor changes (I am not a fan of cooked peppers, which I think lose all their crunch and flavour in this sort of dish. Also I added some parsnips, which are kind of sweet, some small purple onions instead of the onions called for, and used two whole lemons, squeezed, then sliced about 6 squeezed slices into the dish). Anyway, it tasted great, and we are putting on our A-list of dishes to serve even for the most demanding company.  -  20 Feb 2009  (Review from Allrecipes US | Canada)

    by
    5

    Very good.  -  16 Jun 2006  (Review from Allrecipes US | Canada)

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