Servings: 1
Prep time: 30 minutes
Total time: 2 ½ hoursfor the poussin:
5 tablespoons vegetable oil
½ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon paprika
1 (10 ½ ounce|300 gram) poussin, spatchcockedfor the sauce:
½ cup|50 grams walnuts
3 garlic cloves, crushed
1 teaspoon sea salt flakes
1 cup|250 ml boiling waterto serve:
fresh bread
Prep time: 30 minutes
Total time: 2 ½ hours
Ingredients
5 tablespoons vegetable oil
½ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon paprika
1 (10 ½ ounce|300 gram) poussin, spatchcockedfor the sauce:
½ cup|50 grams walnuts
3 garlic cloves, crushed
1 teaspoon sea salt flakes
1 cup|250 ml boiling water
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fresh bread
Directions
- In a small bowl, combine the oil, chili powder, salt, and paprika and mix well to combine. Place the poussin in a shallow dish and pour over the oil and spice mixture to coat. Cover the poussin and transfer to the fridge to marinate for at least 2 hours or overnight.
- Heat the oven to 475°F|240°C. Line a baking sheet with aluminum foil.
- Place the marinated poussin and its juices on the baking sheet and transfer to the preheated oven to cook for 20 minutes.
- Meanwhile, make the walnut sauce. Place the walnuts in a food processor and process on high speed until you have a smooth, wet paste. Transfer the walnut paste to a small bowl and set aside.
- Put the crushed garlic cloves and salt in a mortar and grind with a pestle until you have a very smooth consistency. Add the garlic to the walnut pasta and use your hands to combine.
- Now, gradually add the water to the garlic and walnut paste, dissolving the paste in the water each time you add a little more. Keep adding water until the sauce is a thickness you are happy with. You are looking for it to just coat the back of a spoon. Season to taste.
- Once the poussin is cooked, remove it from the oven and pour any cooking juices into the walnut sauce, stirring to combine.
- Place the poussin on a chopping board and divide into halves or quarters, then transfer to a serving plate. Pour over the walnut and garlic sauce and serve immediately with fresh bread alongside for mopping up the sauce.