Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 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 peppercorns

  • 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


  • Spice Powder:

  • 1.

    Toast all the spices lightly and powder them to a fine consistency in a blender.

  • Poussin:

  • 1.

    Insert lemons into the poussin cavity. Season with salt and pepper and 1 tsp of spice powder and roast in a pre-heated oven at 200°C for 20–25 minutes or until almost cooked. Remove and rest on a rack.

  • Gravy:

  • 1.

    Heat oil and sauté onions till light golden in colour, then add browned chicken bones, followed by desiccated coconut.

  • 2.

    Add spice powder, cook for a minute then add chicken stock and bring to boil.

  • 3.

    Reduce liquid to half, strain and then add coconut milk to lighten the sauce.

  • 4.

    Simmer and thicken the sauce and correct the seasoning.

  • Lentil Salad:

  • 1.

    Mix all the ingredients and toss well.

  • To Serve:

  • 1.

    Serve poussin immediately with gravy and salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1441kj
  • Fat Total 90g
  • Saturated Fat 33g
  • Protein 81g
  • Carbohydrate 78g
  • Sugar 15g
  • Sodium 2323mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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