Orange/Molasses Glazed Poussin with Roast Yams and Salad

By Alexa | Published: October 24, 2008

We had 2 poussins in the freezer for a few months now, so we decided to use them tonight. Poussins are very similar to cornish hens and can be treated the same way. Likewise, any chicken recipe can be used with poussin/cornish hens if cooking times are modified. We just got our first Urban Organic delivery today, and it included Valencia oranges. I thought they might be a great base for a glaze for the poussins…They were…

Orange/Molasses Glazed Poussin:

For the glaze:

3/4 cup fresh squeezed orange juice (in this case, the juice from 2 oranges)
the zest of 2 oranges
1 t chopped ginger
1 T rice wine vinegar
1 T tamari
1 T olive oil
1 T molasses
1 t sriracha (Thai-style hot sauce)

Put all ingredients in a small sauce pan and, after it comes to a boil, turn down to a simmer for 5 minutes, while the poussin is cooking.

For the poussins:

2 poussins
1 of the oranges that has been squeezed and zested
Olive oil, salt, pepper
1 red onion, chopped

Rinse and pat dry the poussins, drizzle with olive oil and sprinkle with salt and pepper. Cut the orange up in quarters and stuff into the cavity.

Preheat oven to 375F
Heat a heavy bottomed skillet, put in olive oil
Place the poussin in the hot pan, it will spit hot oil, so be careful. Add the chopped onion.
After about 5 minutes, flip the bird (ha ha).

After you’ve flipped it, pour over the glaze. Make sure to baste the bird with the glaze.

Then, put the poussin in the oven for 15/20 minutes, until a meat thermometer inserted into the thigh reads 165ish.

The meal was served with roast jewel yams and a red leaf lettuce salad with orange vinaigrette (yams and lettuce also from Urban Organic).

Orange Vinaigrette:

Juice of one orange
1 T Rice wine vinegar
1 T Olive oil
1 T Dijon mustard
Some dried tarragon

Blend all ingredients and toss with washed lettuce. Sprinkle with salt and pepper.

The final plate

Orange/Molasses Glazed Poussin with Roast Yams and Salad