Tuesday, 10 February 2015

All Spice and Paprika Poussins with Chorizo

I've become more experimental in the last year so, being brave and trying meaty delights such as buffalo burger, wild boar and Guinea Fowl. Ok, so nothing too exciting as eating crocodile or ostrich but I have certainly ventured out from my beloved chicken, pork, beef and lamb. I'm all for trying new types of meats but I like to try new meats which taste like meats that I am familiar with. Sounds weird right? Well, when I had a wild boar burger it tasted similar to a beef burger but when I ate wild boar in Brazil (which I only knew of when I used my translation dictionary), I couldn't compare it to anything that I am used to. This is one of the reasons why I stick to eating Gressingham Duck and Specialist poultry products as they stock duck and Poussin which is a nice change from my well-loved chicken but not so out there that I'm too scared to eat it. Luckily, I work near a couple of supermarkets where they regularly reduce their products, especially around lunchtime, which makes eating duck and speciality poultry more affordable, as the products are known not to be particularly cheap. I recently brought two Poussin, which I quickly began to  dream up recipes on how I would cook the Poussin's. Being heavily influenced by Caribbean foods, I decided to make spice infused Poussin, seasoned with paprika, all purpose seasoning, all spice and ground pepper and served with  sweet potatoes (which I must add is the most cultivated ground vegetable in Jamaica) gave this dish a tropical twist. I added some chopped leeks to the mix which added an extra boast of vegetables and also helped balance out the flavours, alongside some slices of chorizo which gave this dish an additional dimension. The taste? As they say the proof is in the eating and I thoroughly enjoyed eating this dish. The Poussin's skins were crispy, the meat tender, the flavours were a combination of spicy with a hint of kick and alongside the sweet potato gave this dish the perfect flavour combination. 
All Spice and Paprika Poussins with Chorizo.

All Spice and Paprika Poussins with Chorizo. 

Seasoned Poussins.

Reduced Poussins. 
Recipe for my All Spice and Paprika Poussins with Chorizo.

Serves 2
2 Poussins.
2 x 1/2 tsp olive oil.
1 garlic chopped.
1 tbsp all purpose seasoning (or 1/2 tsp salt) 
1 tbsp paprika.
1 tsp black pepper.
2 sweet potato, skinned and sliced. 
1/2 leek, outer skinned removed and sliced. 
1/2 ring of Chorizo, skin removed and sliced. 

Ideally, it is better to season the Poussins the night before to ensure the best flavour. Remove the giblets from the poussins. Drizzle 1/2 tsp of olive oil over the Poussins and add the all-purpose seasoning, paprika and black pepper over the Poussin's, leave to season. Once seasoned, preheat the oven to gas mark 6.
Place the poussin's in an oven roasting tin and roast for 15 minutes. After 15 minutes, remove the roasting tin, add the sweet potatoes, leeks and drizzle the remaining 1/2 tsp olive oil over the potatoes and leeks. Roast for a further 30 minutes. After 45 minutes of roasting, scatter the chorizo slices in the oven tray and roast for a further 15 minutes. To check that the poussins are cooked pierce the poussins with a skewer to ensure that the liquid runs clear.

Serve each Poussin with the sweet potatoes, leeks and carrots.


I am sharing this recipe for a couple of food challenges. The Spice Trail Challenge hosted by Vanesther from Bangers and Mash, this month's theme is "temple food" this dish is almost virtuous, feel good and delicious. My Poussins contains all spice and paprika.

I am also sharing my all spice and paprika poussins to Credit Crunch Munch, guest hosted by Elizabeth from Elizabeth Kitchen Diary, the usual hosts are Helen from Fuss Free Flavours  and Camillia from Fab Food 4 All. As I have brought reduced meats, this dish is suitable for this challenge and I hope you all pop in the supermarket during lunchtime for some good meat bargains. 



  1. My partner would love these, with all those great flavours going on! They look fab x

  2. It was delicious, I love an explosion of flavours :-) x

  3. I have such a thing for poussin - something about having a whole bird to yourself, I think! Love the flavourings here - my mouth is absolutely watering looking at your photos. Thanks so much for entering this delicious dish into The Spice Trail's Temple Food challenge. This is definitely my idea of feel good food :)

  4. Lovely combination of flavours here.

  5. This recipe sounds fantastic! Mouthwatering indeed :) Thank you for sharing with Credit Crunch Munch!


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