Make dinner both interesting and delicious with this flavour packed recipe. 


  • 2 lemongrass stems, finely chopped

  • 2 tbsp coriander leaves, roughly chopped

  • 4 garlic cloves, finely chopped

  • 2 red chillies, finely chopped

  • 5cm/2” piece ginger, peeled and grated

  • 2 limes, juiced

  • 300ml/11floz vegetable oil

  • 4 poussin

  • 1 egg yolk

  • 2 tsp Dijon mustard

  • 2 tsp walnut vinegar

  • 250ml/9floz water

  • 1 small red cabbage, very finely sliced

  • sea salt and freshly ground black pepper


  • 1.

    Soak a wooden broomstick in cold water, overnight preferably.

  • 2.

    Set a bbq going and wait until the flames have died down.

  • 3.

    Place the lemongrass, coriander, garlic, chillies, ginger and lime juice into a bowl with 50ml/2floz of the vegetable oil and mix to combine.

  • 4.

    Toss the poussin in the marinade, scooping some inside too. Slide onto the centre of the soaked broomstick then tie each one with string to secure onto the stick.

  • 5.

    Set the broomstick over the bbq, about 30cm/12” above the coals and cook for 30 minutes, turning every so often to cook each side, all the way through.

  • 6.

    While they cook, make the salad. Whisk the egg yolk, Dijon mustard, walnut vinegar and water together in a bowl until combined. Add the oil gradually, whisking all the time until emulsified. Season well with salt and black pepper.

  • 7.

    Place the red cabbage into a bowl, add 100ml/3 ½ floz of the dressing and toss to combine. Check the seasoning then set aside until ready to serve. This can be made up to a day in advance. The remainder of the dressing can be kept in a sealed container in the fridge for up to 1 week.

  • 8.

    To check that the poussin are cooked through, insert a knife or the prongs of a carving knife into the thigh and check that it’s hot all the way through. If not, keep roasting for another 5 minutes and check again. Serve with a pile of red cabbage.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1357kj
  • Fat Total 119g
  • Saturated Fat 18g
  • Protein 59g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 1306mg

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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