Photo: Mike Kenneally
How to make spatchcocked poussin with chilli jam
18 ingredients
1 hr + 30 min
Serves 2
openrecipes
If you want to serve the chilli jam with the marinated poussin, it is best to make it the day before, as it takes an hour to cook. It will keep well, covered, in the fridge for several days.
Estimated Nutrition (whole recipe, rough)
1046
Calories
26g
Protein
22g
Fat
190g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Naan | 1 piece (90g) | 262 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 450g/1lb oven-ready poussin
- 5-6 green cardamom
- 1 tsp coriander seeds
- 2 tsp cumin
- 1 tsp ground turmeric
- 5cm/2in piece fresh root ginger
- 2 garlic
- 4-5 tbsp olive oil
- salt and freshly ground black pepper
- 750g/1lb 10oz cherry tomatoes
- 150ml/5fl oz white wine vinegar
- 150ml/5fl oz water
- 375g/13oz caster sugar
- 3 garlic
- 1 tsp dried chilli
- 1 tsp mustard seeds
- naan bread
- , juice only limes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes