This is a great way to prepare poussins. Serve with potatoes and other vegetables and pour the red current sauce over all. Poussins are the butcher's term for a young chicken that usually weighs between 400-450 grams, they are also known as a spatchcock.
1 tablespoon honey
1 teaspoon cumin seeds
1 teaspoon paprika
1 clove garlic, crushed
2 poussins (young chickens)
8 tablespoon (160ml) red wine
2 teaspoon white wine vinegar
4 tablespoon red currant jelly
4 teaspoon cornflour
8 tablespoons (160ml) water
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Preheat oven to 180 degrees C. In a saucepan melt the butter, honey, cumin, paprika and garlic.
Put the poussins in a baking tray and pour the butter mixture over them. Roast in the oven for 45 minutes or until cooked.
Towards the end of cooking make the red currant sauce: in a saucepan melt until smooth the red wine, white wine vinegar and red current jelly. Blend the cornflour and water together and mix into the red current mixture. Over low heat stir the sauce until it thickens and becomes darker in colour.