Tandoori flavoured Philadelphia Poussin with Pomergranate, Nectarine and Onion Chutney
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  • Prep time 30 '
  • Total time 120 '
8

Ingredients

  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 0.25 tbsp coriander seeds
  • 0.25 tbsp fennel seeds
  • 1 strip of orange peel
  • 1 bay leaf
  • 2 red onions, diced
  • 1 clove garlic chopped
  • 0.5 inch ginger peeled and chopped
  • 6 whole nectarines, destoned and cut into eights
  • 100 g demerara sugar
  • 125 ml cider vinegar
  • seeds from 1 pomegranate
  • 0.25 tbsp dried chilli flakes
  • 100 g Philadelphia Light
  • 2 tbsp tomato puree
  • 4 cloves garlic, crushed
  • juice 2 lemons
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tbsp paprika
  • 1 tbsp chilli powder
  • 0.25 tbsp coriander seeds
  • 2 hot red chillies, finely chopped
  • 0.5 inch ginger peeled and chopped
  • 2 whole poussin, skinned, spatchcocked (Back bone removed)

Instructions

  • To make the chutney heat a pan on the stove with the vegetable oil. Add the cinnamon, coriander seeds, fennel seeds, orange peel and bay leaf. Cook for 2-3 minutes before adding the onion, garlic and ginger. Cook on a low heat for 5-6 minutes. Then add the nectarine pieces along with the sugar, chilli flakes and the vinegar. Allow the mixture to come to the boil, and simmer for 20 minutes before adding in the pomegranate seeds. Cook for a further 20 minutes to allow the mixture to thicken and caramelize. Remove from the heat and allow to cool. This will keep in the fridge for a week and for months if stored in sterilized air tight jars.
  • To marinade the poussin, combine all the ingredients together to form a thick paste. Make deep incisions in the fleshy part of the poussin’s thigh to allow the marinade to penetrate the meat and ensure even cooking. Rub each bird well in the marinade and leave for as long as you can. When ready to cook, lay the poussin on to a hot grill or tray and cook either in the oven or on the grill for 12 minutes each side. Allow to rest for 10 minutes and serve with a tablespoon of the cooled chutney and some rice or naan bread.

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Nutritional Information

Typical values Per recipe
Energy 16683.0 kj
Energy 3984.0 kcal
Fat 107.2 g
Carb 249.6 g
Protein 390.4 g
Salt 4.0 g
Dietary fibre 22.4 g
Sugars 225.6 g