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Ингредиенты
- 2 x 500 g poussins, (baby chickens)
- 1 head garlic
- 1 x Red onion, cut into 8 wedges
- 1 x Lime, cut into 6 wedges
- 2 x Bay leaves Salt and freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 6 x Red chillies, seeded and roughly minced
- 2 Tbsp. Red wine vinegar
- 3 Tbsp. Extra virgin olive oil
- 1 sm Onion, roughly minced
- 1 x 2 1/2 cm pie fresh root ginger, finely minced
Инструкции
- 1 For the Stuffing: Halve the head of garlic horizontally and place in a small roasting tin with the red onion, lime wedges and bay leaves.
- 2 Season generously, drizzle with extra virgin olive oil and cook over medium-warm coals for 30 mins till softened and a little charred.
- 3 Warm Pepper Sauce: Soak the chillies in vinegar for five mins to an hour, the longer the better. Heat the extra virgin olive oil in a small frying pan and cook the onion for 7-8 min, till softened and golden brown.
- 4 Strain the chillies, reserving the vinegar, and add in to the pan with the ginger. Cook for another 3-4 mins till the chillies are softened.
- 5 Blend the chilli fold in a processor or possibly grind with a pestle or possibly mortar to make a coarse paste. Gradually add in the reserved vinegar and season.
- 6 Lift the flap of skin at the back of the poussin breasts and gradually loosen the skin using your fingers. Spread 2 tsp chilli paste under the skin of each bird and stuff the front cavities with the roasted vegetables.
- 7 Cook in a kettle barbecue for 40 mins, turning from time to time till cooked through and golden. Serve with the remaining warm pepper sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 369 | |
| Calories from Fat 300 | 81% |
| Total Fat 33.96g | 42% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 252mg | 7% |
| Total Carbs 16.88g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.8g | 6% |
| Protein 1.74g | 3% |
