Recipe 5 : Roasted Poussins with thyme, oregano and citrus
|4 poussins (spatchcock)
salt and pepper
4 oranges, skin left on, cut into large wedges
small bunch flat leaf parsley
for the marinade
1 orange and 1 lime
juice of 4 oranges and1 lime
90 ml balsamic vinegar
6 garlic cloves
leaves from about 6 sprigs thyme
45 ml dried greek oregano
Mix all the marinade ingredients together with salt and pepper, put the poussins, breast side down, into the marinade, cover and refrigerate for a couple of hours or overnight. Move the poussins around every so often so that all sides get a chance to soak in the marinade.
Take the poussins out of the marinade and put them into a roasting dish with the oranges. Drizzle a little extra oil over the oranges and season. Roast in pre heated oven (180 def c.) for 50 minutes spooning marinade over everything as it cooks.
When the poussins are cooked drain the pan juices, skim off the fat and slightly reduce the juices in a saucepan by boiling for a few minutes, until you have something with the consistency of light gravy.
Serving suggestion - Serve the poussins surrounded by the orange wedges and parsley leaves, and the juice on the side.