Roast Poussin with Potato, Csabai & Capsicum

Ingredients

2 Poussin

1 Lemon

1 Bunch Thyme

Olive Oil

500gm Baby Potatoes, skin on

180gm Shallots

1 Standom Csabai

1 Bulb Garlic

300gm Roasted Capsicum

Olive Oil

Marinade

1 tbls Smoked Paprika

1 tsp Ground Coriander

1 tsp Ground Cumin

½ tsp Sea Salt

4 tbls Olive Oil

Method

Preheat the oven to 200℃

To prepare the poussin, remove from the packaging, drain and pat dry with paper towel. Cut the lemon in half and place one half in each cavity along with a few sprigs of thyme. Truss the legs to keep the cavity closed during cooking with kitchen string.

In a large bowl place the smoked paprika, ground coriander, ground cumin, sea salt and olive oil.

Mix well to combine. Gently toss the poussin in the marinade until well coated, set aside.

Into a large bowl place the potatoes cut into slices, approximately one centimetre in size, peel the shallots and half, add the unpeeled garlic cloves, slice the csabai into one centimetre pieces and slice the capsicums thickly. Add few thyme sprigs, drizzle with olive oil, season with sea salt and toss well. Lay in the base of a roasting tray, place the poussin on top and cook in the oven for 1½ hours or until they are cooked through and the potatoes golden brown. Baste occasionally.

Remove from the oven, remove the string from the poussin legs, cut poussin in halves. Serve with the roasted vegetables, extra fresh thyme leaves and a green salad.

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