Spicy orange roast poussin

Babiche Martens

Ingredients

2	Shallots, peeled and chopped
3 cloves	Crushed garlic
2	Red chillies, chopped
½ tsp	Turmeric
2 Tbsp	Ginger, grated
1 Tbsp	Lime, zest
1 Tbsp	Oil
2	Oranges, zest and juice (Main)
4	Poussin, or 1 organic chicken

Directions

1. Preheat the oven to 180C.
2. Place the shallots, garlic, chillies, turmeric, ginger, lime, oil and orange zest in a blender, and pulse until you have a chunky paste.
3. Heat a small frying pan and fry the paste for 2 or 3 minutes until fragrant. Cool.
4. Wash and dry the poussin inside and out, then place them on a sheet of baking paper in an oven dish.
5. Smother the paste all over the birds and season them with salt and pepper.
6. Pour the orange juice into the dish. Spray with a little extra oil, and cover tightly with tinfoil.
7. Place in the hot oven and cook for 25 minutes, then remove the tinfoil.
8. Cook for a further 20 minutes, or until the juices run clear.
9. Allow to rest for 10 minutes before serving.