Poussin in Garlic and Walnut Sauce

Roast chicken is great. Roasted poussin covered in walnuts and garlic is better.

by Tiko Tuskadze
06 September 2017, 8:57am

Servings: 1
Prep: 2 hours marination
Total: 2 ½ hours


for the poussin:
5 tablespoons vegetable oil
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 (10 1/2 ounce|300 gram) poussin, spatchcocked

for the sauce:
1/2 cup|50 grams walnuts
3 garlic cloves, crushed
1 teaspoon sea salt flakes
1 cup|250 ml boiling water

to serve:
fresh bread


1. In a small bowl, combine the oil, chili powder, salt, and paprika and mix well to combine. Place the poussin in a shallow dish and pour over the oil and spice mixture to coat. Cover the poussin and transfer to the fridge to marinate for at least 2 hours or overnight.

2. Heat the oven to 475°F|240°C. Line a baking sheet with aluminum foil.

3. Place the marinated poussin and its juices on the baking sheet and transfer to the preheated oven to cook for 20 minutes.

4. Meanwhile, make the walnut sauce. Place the walnuts in a food processor and process on high speed until you have a smooth, wet paste. Transfer the walnut paste to a small bowl and set aside.

5. Put the crushed garlic cloves and salt in a mortar and grind with a pestle until you have a very smooth consistency. Add the garlic to the walnut pasta and use your hands to combine.

6. Now, gradually add the water to the garlic and walnut paste, dissolving the paste in the water each time you add a little more. Keep adding water until the sauce is a thickness you are happy with. You are looking for it to just coat the back of a spoon. Season to taste.

7. Once the poussin is cooked, remove it from the oven and pour any cooking juices into the walnut sauce, stirring to combine.

8. Place the poussin on a chopping board and divide into halves or quarters, then transfer to a serving plate. Pour over the walnut and garlic sauce and serve immediately with fresh bread alongside for mopping up the sauce.

AUTHOR'S NOTE: This recipe was reprinted with permission of the author from Supra: A Feast of Georgian Cooking.

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