Lightly Spiced Roasted Poussin with a Saffron Yoghurt Aioli

Lightly Spiced Roasted Poussin with a Saffron Yoghurt Aioli

Made With Our Korma Paste -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
45 MINS COOK
My Korma roast poussin makes a great alternative for Sunday lunch – it’s easy and delicious and has the ‘wow’ factor! Serve with veg, mash or salad.
Anjum Signature

Tailored to Taste
My Korma roast poussin makes a great option for Sunday lunch, but it is also an easy and delicious way to get a roast in during the week. Serve with vegetables, mash or a salad depending on your mood.
Ingredients
  • 2 oven-ready poussins
  • Sea salt and black pepper

Marinade

  • 75g of The Spice Tailor Korma Curry Paste
  • 3 garlic cloves, finely grated
  • 15g ginger, finely grated
  • 60g or 4 tbsp. full-fat Greek yoghurt
  • 1 tbsp. lemon juice, or to taste

Saffron Yoghurt Aioli

  • Good pinch of saffron
  • 1 small clove garlic, finely grated
  • 2 tbsp. mayonnaise
  • 150g Greek yoghurt
  • 1 tbsp. chopped coriander
  • 1 tbsp. chopped tomato (optional)
Method
  1. If you wish, remove any excess fat around the cavities of the poussin. In a large bowl or casserole dish (that is big enough to fit the poussins), combine the marinade ingredients. Taste and adjust seasoning if necessary. It should taste salty and a bit strong to taste at this point.
  2. Prod the poussin all over with a metal skewer or fork then rub the marinade all over the birds, including the cavities. You could also carefully push the marinade underneath the skin covering the breasts with your fingers. Cover with clingfilm and leave to marinate in the fridge if you have time, even overnight. Bring back to room temperature before cooking.
  3. Preheat the oven to 190°C/Gas 5. Add a splash of water to the pan and place the poussins in the oven. If you wish, dust the tops of the poussins with a little smoked paprika. Roast for about 35-40 minutes, just until the birds are cooked through; baste every so often if possible. To check, pierce the areas between the leg and thigh with a small knife; the juices should run clear. Remove from the oven, loosely cover with a piece of foil and leave to rest for a few minutes.
  4. Meanwhile, make the aioli. Place the saffron in 1 tbsp. boiling water and allow to infuse as the chicken cooks. Mix together the yoghurt, mayonnaise and garlic and add the saffron water, coriander and tomatoes and season to taste.
  5. Transfer the roast poussins to a serving platter or individual serving plates and spoon over any pan juices. Serve with the aioli.
Tailored to Taste
My Korma roast poussin makes a great option for Sunday lunch, but it is also an easy and delicious way to get a roast in during the week. Serve with vegetables, mash or a salad depending on your mood.
  • 2 oven-ready poussins
  • Sea salt and black pepper

Marinade

  • 75g of The Spice Tailor Korma Curry Paste
  • 3 garlic cloves, finely grated
  • 15g ginger, finely grated
  • 60g or 4 tbsp. full-fat Greek yoghurt
  • 1 tbsp. lemon juice, or to taste

Saffron Yoghurt Aioli

  • Good pinch of saffron
  • 1 small clove garlic, finely grated
  • 2 tbsp. mayonnaise
  • 150g Greek yoghurt
  • 1 tbsp. chopped coriander
  • 1 tbsp. chopped tomato (optional)
  1. If you wish, remove any excess fat around the cavities of the poussin. In a large bowl or casserole dish (that is big enough to fit the poussins), combine the marinade ingredients. Taste and adjust seasoning if necessary. It should taste salty and a bit strong to taste at this point.
  2. Prod the poussin all over with a metal skewer or fork then rub the marinade all over the birds, including the cavities. You could also carefully push the marinade underneath the skin covering the breasts with your fingers. Cover with clingfilm and leave to marinate in the fridge if you have time, even overnight. Bring back to room temperature before cooking.
  3. Preheat the oven to 190°C/Gas 5. Add a splash of water to the pan and place the poussins in the oven. If you wish, dust the tops of the poussins with a little smoked paprika. Roast for about 35-40 minutes, just until the birds are cooked through; baste every so often if possible. To check, pierce the areas between the leg and thigh with a small knife; the juices should run clear. Remove from the oven, loosely cover with a piece of foil and leave to rest for a few minutes.
  4. Meanwhile, make the aioli. Place the saffron in 1 tbsp. boiling water and allow to infuse as the chicken cooks. Mix together the yoghurt, mayonnaise and garlic and add the saffron water, coriander and tomatoes and season to taste.
  5. Transfer the roast poussins to a serving platter or individual serving plates and spoon over any pan juices. Serve with the aioli.
MADE WITH OUR DELICIOUS
Korma Paste
Our Korma Paste is mellow, creamy and flavourful. It adds a delicious warmth to any dish. Paste of spices, onion, garlic, ginger, tomato paste and fenugreek leaf in sunflower oil to create the perfect Korma sauce from scratch.
£2.50
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125p per 100g
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