1/2
2/2
100%
1
By Laurence Piccolo
Peruvian Poussin with Sauté Potatoes & Tomato and Red Pepper
Updated at: Thu, 17 Aug 2023 05:35:14 GMT
Nutrition balance score
Great
Glycemic Index
72
High
Glycemic Load
34
High
Nutrition per serving
Calories849.3 kcal (42%)
Total Fat41.3 g (59%)
Carbs47.4 g (18%)
Sugars8.3 g (9%)
Protein66.5 g (133%)
Sodium804.6 mg (40%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
For the Brine
For the Marinade
For the Potatoes
Instructions
Brine the Poussin (the day before)
Step 1
Fill a large saucepan with enough water to cover both poussin (use a measuring jug to keep track of how much water has been added).
Step 2
Bring to the boil and add salt to 5% off the volume of water. For example, if you used 2 litres of water, use 100g of salt. Add the bay leaves and dill and any other seasoning you wish to add.
Step 3
Let the mixture boil until the flavours have infused in the water and the colour turns green, then remove from the heat and leave to cool (this can be accelerated by submerging the saucepan in a bowl of cold water).
Step 4
Add the poussin ensuring the bird is fully covered by the water level and leave to brine overnight in the fridge.
Prep the Poussins
Step 5
Take the poussins out of the brine and leave to warm to room temperature.
Step 6
Blend the onion and garlic to a paste. As this is blending, zest then juice the lime, add 2 tablespoons of amarillo paste and the sugar, and mix this with the onion and garlic paste in a bowl large enough to add the poussin.
Step 7
Add the mescal to complete the marinade and cover the poussins, leaving to absorb.
For the Potatoes
Step 8
Wash the potatoes and cut into slices before adding to a pan with 1cm olive oil in the bottom. Ensure the oil is hot enough to fry before adding the potatoes.
Step 9
Once the potatoes are cooked through and browned on both sides, toss in a large bowl with the salt, dried dill, fresh basil and coriander, seasoned to taste. (Leave the pan and oil for the tomatoes and peppers)
Step 10
Add the potatoes to the tray of the rotisserie, this will allow them to further roast in the fats that drip from the bird.
Cook the Poussins
Step 11
Skewer the poussins and attach to the rotisserie, setting the timer to 45mins. Check towards the end of the cook time to see if the birds need more or less time. juices will run clear when cooked through.
Tomatoes and Peppers
Step 12
Cut the tomatoes in halves and the peppers into small squares.
Step 13
Ten minutes before the birds are done, use the oil the potatoes were cooked in earlier to fry the tomatoes and peppers.
Serve
Step 14
Take the birds off the skewer, cutting the legs and wings off first and carving the whole breasts and pulling any of the remaining meat with a fork.
Step 15
Add to the plate with the potatoes and tomato and pepper mix.
