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Marinated Chilli Poussin

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Serves: 8
8 fresh long red chillies
8 cloves garlic, peeled
2 small brown onions, chopped coarsely
1/3 cup red wine vinegar
1 tablespoon ground cumin
2 tablespoons olive oil
4 medium ripe tomatoes, quartered
4 x 500g poussins

Combine chillies, garlic, onion, vinegar and cumin in food processor; blend until almost smooth.

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 courgette salsa.

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