Baked Poussin with Lemon and Paprika
A meltingly succulent dish that gets its subtle flavors from a blend of Egyptian and Spanish influences.
Nutritional Benefits: Low fat
Freezing Information: Freeze for up to 2 months
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time45 min
Cooking Time - Text45
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturegarlicky, hot & spicy, savory, sharp, sweet
- 4 lemons
- 4 large ripe tomatoes, peeled, seeded, and chopped
- 1 large onion, finely chopped
- 1 tbsp sweet paprika
- 2 tsp honey
- 4 bay leaves
- Cayenne pepper
- 4 poussins
- 8 garlic cloves
- 1 tsp balsamic vinegar
- Lemon wedges and bay leaves, to garnish
Preheat the oven to 400°F (200°C). Cut 2 lemons in half lengthwise, and then into thick slices. Combine the tomatoes, onion, lemon slices, paprika, honey, and bay leaves in a large ovenproof casserole with a lid. Season with the salt and cayenne.
Cut the 2 remaining lemons into quarters. Insert 2 lemon quarters and 2 garlic cloves into the cavity of each poussin. Arrange the poussins on the tomato mixture and season with salt.
Cover the casserole. Bake for 30 minutes. Uncover and reduce the oven temperature to 350°F (180°C) for 15 minutes more, or until the juices run clear when pierced in the thigh with the tip of a knife. Transfer the poussins to a platter and keep warm.
Skim the fat from the tomato mixture and discard the lemon slices and bay leaves. Purèe the tomato mixture and balsamic vinegar in a food processor. Taste and adjust the seasoning. Serve the poussins hot, with the sauce.
2008 Dorling Kindersley