Roasted Poussins with Four-Spice Dust and Garlic Sauce

Name: Roasted Poussins with Four-Spice Dust and Garlic Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons nigella (see Note) or black mustard seeds; 1 teaspoons cumin seeds; 3 small heads garlic, outer skinless, heads halved crosswise; 4 servings Kosher salt; 177 milliliters fresh orange juice; 4 servings Freshly ground pepper; 1 teaspoon sesame seeds; 5 Tbsps unsalted butter, softened; 1 teaspoons yellow mustard seeds; 2 kilograms poussins, legs tied

Roasted Poussins with Four-Spice Dust and Garlic Sauce might be just the side dish you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 173 calories, 2g of protein, and 14g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have orange juice, butter, garlic, and a few other ingredients on hand, you can make it.

Instructions

In a small skillet, toast the sesame, cumin, nigella and yellow mustard seeds over low heat until fragrant.

Ingredients you will need

Yellow Mustard Seeds

Sesame Seeds

Cumin

Toast

Equipment you will use

Frying Pan

Transfer the seeds to a mortar and let cool.

Ingredients you will need

Seeds

Equipment you will use

Mortar And Pestle

Add 1/2 teaspoon of salt and grind to a coarse powder.

Ingredients you will need

Salt

Preheat the oven to 30

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Oven

Put the garlic in a glass baking dish, cut sides up. Dot the heads with 1 1/2 tablespoons of the butter and season with salt and pepper. Cover tightly with foil and bake for about 1 hour, or until the garlic is very soft. Set aside the 4 nicest garlic halves. Squeeze the rest of the cloves into a coarse strainer set over a bowl and press the garlic through with a spatula.

Ingredients you will need

Salt And Pepper

Butter

Clove

Garlic

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Glass Baking Pan

Oven

Sieve

Spatula

Bowl

Aluminum Foil

Increase the oven temperature to 40

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Oven

Set the poussins in a shallow roasting pan, breasts up. Rub the poussins with the remaining 3 tablespoons of butter and season with salt and pepper. Roast in the upper third of the oven for 1 hour, or until golden brown; baste occasionally. Toward the end of cooking, tilt the birds to allow the juices to run into the roasting pan.

Ingredients you will need

Salt And Pepper

Poussin

Butter

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Oven

Transfer the poussins to a warmed platter. Scrape the pan juices into a small saucepan and skim off the fat. Set the roasting pan over 2 burners on moderate heat. When the pan starts smoking, add the orange juice and the pan juices and simmer, scraping up the browned bits from the bottom. Strain the sauce into the small saucepan and simmer for 1 minute. Stir in the garlic puree and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic Paste