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Sunday, December 23, 2012,9:42 PM by
D.Sumithra

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LEMON-SCENTED POUSSINS

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
3 hours

Preparation Method :

  • Place the Poussins in a dish with the lemon rind and juice, white wine and herbs.
  • Season well with salt and pepper. Marinate for up to 2 hours.
  • Remove from the marinade and dry well. Heat the oil in a heavy-based pan.
  • Fry the poussins over high heat until golden brown on all sides.
  • Spread the red and white cabbage over the base of a steamer compartment. Top with the 4 poussins.
  • Season well with salt and pepper. Spoon over the chopped fresh herbs.
  • Pour the remaining marinade into the saucepan with the chicken stock and lemon grass.
  • Cover with a tight-fitting lid and steam over the stock for 40 to 45 minutes.
  • Check the liquid level frequently and add more boiling stock or water if necessary.
  • Arrange each poussins on a bed of mixed cabbage and keep warm.
  • Remove the lemon grass and reduce the stock. Pour over the poussins, garnish with sprigs of herbs.
  • Serve immediately.

INGREDIENTS

  • 750 grams poussins
  • Grated rind and juice of 2 lemon
  • 300 ml dry white wine
  • Sprigs of thyme, marjoram and oregano for the marinade
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons Cooking oil
  • 1 red cabbage, cut into julienne strips
  • 1 white cabbage, cut into julienne strips
  • 8 tablespoons chopped thyme, marjoram and oregano
  • 1 liter chicken stock
  • Lemon grass sprig
  • Sprigs or chopped mixed herbs, to garnish
  • Posted Sunday, February 12, 2023 at 5:58:32 PM

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