Goa Style Roast Poussin with Coconut Gravy and Lentil Salad

Ingredients

• 2 double or 4 single poussin
• 4 small lemons, pricked with fork and softened by rolling with hands
• 4 tbsp vegetable oil
• salt and pepper to taste

Spice Powder

• 5cm cinnamon stick
• 4 cloves
• 3 tsp coriander seeds
• 1 pepper corns
• 10 green cardamoms
• 1 star anise
• Pinch of nutmeg powder
• Pinch of mace powder

Gravy

• 2 tbsp vegetable oil
• 2 medium onion, sliced
• 1 kg chicken bones, browned in the oven
• 6 tbsp desiccated coconut, lightly toasted
• 5 tsp spice powder
• 600ml chicken stock
• 300ml coconut milk
• salt to taste

Lentil Salad

• 200g black chickpeas, boiled
• 100g green lentils, boiled al dente
• A small bunch watercress or gem lettuce
• 1 medium tomato, diced
• 1 medium red onion, chopped
• 1 medium cucumber, diced
• 1 tbsp chopped coriander leaves
• ½ tsp ginger, chopped
• 1 tbsp vegetable oil
• 1 tsp lime juice
• salt to taste
• 1 green chilli chopped (optional)
• ½ tsp toasted cumin seeds, powdered