4 small poussins, weighing about
350–500g/12oz–1lb 2oz each
175g/6oz wild rice, cooked
For the marinade
4 garlic cloves, peeled
2 fresh coriander roots
1 tablespoon light soy sauce
salt and freshly ground
For the stuffing
4 lemon grass stalks, tough outer
4 kaffir lime leaves
4 slices of fresh root ginger
75ml/3fl oz coconut milk,
• Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and
pat dry with kitchen paper.
• To make the marinade, put the garlic, coriander and soy sauce in a
blender or food processor, and purée until smooth. Season to taste with
salt and pepper.
• Rub the marinade mixture evenly into the skin of the poussins.
• Place a stalk of lemon grass, a lime leaf and a piece of ginger in the
cavity of each poussin. Put the poussins in a roasting tin, and brush
lightly with the coconut milk. Roast for about 30 minutes in the oven.
• Remove from the oven, brush again with coconut milk, return to the oven
and cook for a further 15–25 minutes until golden and cooked through,
depending on the size of the poussins. The juices should run clear when
the thickest part of the thigh is pierced with a skewer.
• Serve the poussins on a bed of wild rice with the pan juices poured over.