Bangalore Poussin

Bangalore Poussin


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.


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

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.

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