Combine chillies, garlic, onion, vinegar and cumin in food processor; blend until almost
Heat oil in frying pan, add onion mixture; cook, stirring, until fragrant.
Process tomatoes until smooth. Add to pan with onion mixture; cook, stirring, until mixture
boils. Reduce heat; simmer, uncovered, stirring, about 20 minutes or until thickened. Brush
poussins with half of chilli sauce; refrigerate 3 hours.
Preheat oven to hot 220ºC / 200ºC (fan-assisted).
Place poussins, skin-side up, on rack in shallow baking dish; roast about 30 minutes or until
cooked through. Serve poussins with remaining chilli sauce and, if desired, chunky corn and