Blend together two table spoons of olive oil, 2 tbsp. tequila, 1 tbsp. chili paste, 1 tbsp. cumin, 1 tbsp. paprika, a handful of chopped fresh coriander, a generous squeeze of orange and lime and 2 crushed garlic cloves, cut Poussin in half and coat liberally with paste. Allow halves to marinate for half an hour before cooking.
Bake in preheated oven for 40-45 minutes Gas mark 6/200°C/400°F until fully cooked and piping hot throughout. Delicious cooked on the BBQ (30-40 minutes), cook until piping hot throughout and juices run clear
Instructions
Blend together two table spoons of olive oil, 2 tbsp. tequila, 1 tbsp. chili paste, 1 tbsp. cumin, 1 tbsp. paprika, a handful of chopped fresh coriander, a generous squeeze of orange and lime and 2 crushed garlic cloves, cut Poussin in half and coat liberally with paste. Allow halves to marinate for half an hour before cooking.
Bake in preheated oven for 40-45 minutes Gas mark 6/200°C/400°F until fully cooked and piping hot throughout. Delicious cooked on the BBQ (30-40 minutes), cook until piping hot throughout and juices run clear
Author's Comments
Editors note: A pouissin is a game hen.
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