Friday, December 28, 2012,8:40 PM
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PrintCREOLE ROOST CHICKEN
Combining banana, nuts, garlic, breadcrumbs, lemon juice or lime, coconut, salt, pepper, nutmeg and cayenne will make a delicious mix that will be stuffed into the Poussins to make this recipe. This will surely be another excellent deal to cook for lunch and dinner.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Stuff the Poussins with a mixture made by combining breadcrumbs, banana, garlic, nuts, coconut, lime or lemon juice, cayenne and salt, pepper and nutmeg to taste.
- Place in a roasting tin with the oil and cook in a preheated moderately hot oven (200 C/400°F, Gas Mark 6) for 40 to 50 minutes until juices run clear when legs are pierced with a fine skewer.
- Serve with baked onions, fried bananas and boiled rice.
INGREDIENTS
- 700 grams Poussins
- 50 grams fresh white breadcrumbs
- 2 banana, peeled and mashed
- 2 clove garlic, crushed
- 30 grams chopped nuts
- 2 teaspoon desiccated coconut
- Juice of 2 limes or 1 lemon
- Good pinch cayenne pepper
- Salt and pepper
- Freshly grated nutmeg
- 4 tablespoons oil
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