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Ingredients
- 4 small poussins, weighing about
- 350–500g/12oz–1lb 2oz each
- 175g/6oz wild rice, cooked
- For the marinade
- 4 garlic cloves, peeled
- 2 fresh coriander roots
- 1 tablespoon light soy sauce
- salt and freshly ground black pepper
- For the stuffing
- 4 lemon grass stalks, tough outer layer removed
- 4 kaffir lime leaves
- 4 slices of fresh root ginger
- 75ml/3fl oz coconut milk, for brushing
Instructions
- Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and
pat dry with kitchen paper. - To make the marinade, put the garlic, coriander and soy sauce in a
blender or food processor, and purée until smooth. Season to taste with
salt and pepper. - Rub the marinade mixture evenly into the skin of the poussins.
- Place a stalk of lemon grass, a lime leaf and a piece of ginger in the
cavity of each poussin. Put the poussins in a roasting tin, and brush
lightly with the coconut milk. Roast for about 30 minutes in the oven. - Remove from the oven, brush again with coconut milk, return to the oven
and cook for a further 15–25 minutes until golden and cooked through,
depending on the size of the poussins. The juices should run clear when
the thickest part of the thigh is pierced with a skewer. - Serve the poussins on a bed of wild rice with the pan juices poured over
