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Lemon and Chilli Poussins




I call this dish international because there seem to be versions of it in a number of countries.
My own preference is for this dish to be on the hot and spicy side. But those who prefer a milder flavor can use mild chili powder or replace the chill powder with another teaspoon of dried paprika.
Those who like it hot hot hot could experiment with the Scotch Bonnet or Habanero Pepper. If you do, use plastic gloves when chopping them, otherwise, the dish might be memorable for all the wrong reasons!

Lemon and Chilli Poussins
Recipe type: Dinner
Cuisine: International
Serves: 4
 
Poussins(young chickens weighing about 450 g) marinated in a lemon and chili mixture which should produce a light glaze.
Ingredients
  • 4 Poussins(one for each person)
  • 2 Tablespoons Low Sodium Salt(e.g. Lo Salt)
  • 2 Tablespoons Sugar(Sorry but low-calorie sweeteners won't work for this)
  • 2 Heaped Teaspoons Dried Paprika
  • 1 Heaped Teaspoon Hot Chilli Powder(mild is OK if you prefer it)
  • Grated Rind and Juice of 2 Lemons
  • 500 g Roasting Potatoes
  • I Teaspoon Whole Cumin Seeds
  • 1 Tablespoon Olive Oil
  • Lettuce
  • 4 Ripe Tomatoes
  • 2 Red onions
  • Fat-Free Vinaigrette dressing
Instructions
  1. Grate the rind and squeeze the juice from the lemons
  2. Mix together the sugar, low sodium salt, dried paprika, hot chili powder, and the lemon rind
  3. Rub this mixture evenly over the poussins
  4. Moisten the poussins with the lemon juice and leave to marinate for at least 2hrs
  5. Cover the poussins with foil and roast at 200 Degrees C for about an hour
  6. About 10-15 mins before the end of the cooking time, remove the foil, baste with the juices in the pan and cook until the glaze is the right color
  7. Don't overcook! If you do the sugar in the glaze will burn and your poussins will be the color of ashes
  8. Slice the raw potatoes into thick rounds, leaving the skin on
  9. Part boil them for 5min and drain them
  10. Return them to the saucepan, mix in the olive oil and the cumin seeds
  11. Spread them out on a baking tray(leave any surplus oil in the saucepan)
  12. Roast at 200 Degrees C for 30 minutes, turning once
  13. Serve with a tomato and onion salad, or a salad of your choice
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