I love poussins. The are so tasty and so versatile. Last evening I cooked using poussins, padrón peppers and garlic.
The Recipe is for 2 persons:
a small bag of pardrón peppers
2 cloves of garlic
a handfull of fresh thyme
2 tbs smoked paprika
a handfull of lettuce.
Turn the oven up to 220C.
Start by cutting out the spine of the poussins and open them as a butterfly by putting light pressure on the front of the birds. the rub the birds with a good olive oil and put he in a roasting pan. Season them with smoked paprika, salt and pepper.
Cut the garlic in pieces and scatter them all over the poussins. Put the roasting pan in the oven for 40 minutes.
Put the padrón peppers in a ovenproof dish and sprinkle with olive oil and salt and put them in the oven for about 20 minutes.
When the poussins and padrón peppers are done dress the plates with a handful of lettuce and place the poussins and the peppers on the plate. Sprinkle with fresh thyme leaves, parsley and drizzle oliveoil over the whole thing. I actually used some of the juice from the roasting pan to drizzle with also and then added some lemon to balance out the flavors. Serve with lemon wedges.