Roast poussin with carrot salad
By Sophie Wright, Britain's Youngest Head Chef
Poussin tastes great - and is really convenient as it cooks in half the time of a normal-sized chicken.
Ingredients
Poussin (baby chicken)
Marinade
Powdered cinnamon
Crushed pomegranate seeds
An orange
Olive oil
Salad
Carrots
Pomegranate
Coriander
Cashew nuts or pumpkin seeds
Cucumber
Couscous
1) If you have time to marinate the poussin, mix the powdered cinnamon, crushed pomegranate seeds (you can crush them with your fingers), orange zest, orange juice and olive oil together to create the marinade and rub it over the poussin.
2) Put the poussin in the oven at 220 degrees C for 30 minutes. Take the poussin out and leave in a warm place for 10 minutes.
3) To make the salad, make ribbons of carrot using a speed-peeler, then add fresh pomegranate, fresh coriander, cashew nuts or pumpkin seeds and cucumber. Add boiling water to cous-cous to serve on the side.