Teriyaki Grilled Poussin with Roasted
Peppers
A great Japanese style poussin chicken, lightly
spiced and beautifully tender, although you can add more chilli if you prefer.
For
2 servings you will need;
1 of each – Red, Green and Yellow
Peppers
1 teaspoon – Dried Oregano
A little Olive Oil
For
the Teriyaki baste;
2 cloves – Garlic (crushed)
1 – table spoon – Root Ginger (finely
grated)
15 Ml – Honey
30 Ml – Sesame Oil
30 Ml – Dark Soy Sauce
½ teaspoon – Red Chilli (de-seeded and finely
chopped)
Firstly you will need to spatchcock the
poussin, which is to flatten it for easier cooking.
Turn it breast side down and make a cut
down one side of the backbone.
Cut down the other side and remove the
backbone completely.
Turn it back over remove all the skin
and with your hand just press it down flat.
Mix all the ingredients for the teriyaki
baste in a bowl. Cover the poussin and marinate for about 20 minutes.
While the pousin is marinating, quarter
the peppers length ways, place in a baking tray and sprinkle with olive oil and
oregano.
Pre heat the oven to 180 degrees and the
grill to medium, place the peppers in the oven and the pouson in the grill,
both for 30 minutes checking every so often.
No comments:
Post a Comment