This dish is one of my favorites! Seriously, all you have to do is marinade it and stuff it in the oven! It also really makes the table beautiful with the whole chickens and colorful vegetables!
What do you need?
4 poussin/ baby chicken with skin
5 garlic cloves, chopped
1 cup of cilantro
Juice of 1 orange and rinds
Juice of 1 lime and rinds
2 tablespoons of olive oil
salt to taste
This is what you do either the night before or 2/3 hours before putting the dish in the oven.
Wash and dry the chicken and coat completely with olive oil, garlic, lemon juice, orange juice and salt. Stuff the rinds of orange and lemon.
Cover the chicken and leave overnight.
Take the chicken out of the fridge about 20 minutes before putting it in the oven
Preheat the oven to 250 C ( I use a fan oven) and place the chicken in.
For the glaze:
1 tbsp honey
1 tbsp course mustard
1 tbsp water
Let the chicken cook for 30 minutes then brush half the glaze on it.
Let it cook for a further 25 minutes and when you poke it, the juices should run clear. 5 minutes before taking it out brush the remaining glaze. Take the chicken out and let it rest under foil paper till you make the jus.
Take the drippings from the pan and throw out the oil floating on top. Reduce it under low heat, add cornstarch + water to thicken it or reglaze with some white or red wine.
I added some corn, tomatoes and more fruits for garnish.
It’s definitely a crowd pleaser!