Passion fruit Carolina Reaper Coquelet Recipe

Passion Fruit Carolina Reaper Coquelet

50g butter, softened

bunch fresh thyme or lemon thyme
4 garlic cloves, 1 mashed, the other 3 left whole but squashed
2 lemons, halved
1 Poussin, about 600g
20g Akaka Falls Farm Passion Fruit Carolina Reaper Preserve
2 carrots, roughly chopped
1 onion, roughly chopped
2 bay leaves
1 tbsp plain flour
250ml chicken stock

Heat oven to 200C. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic, the juice of half a lemon and the passion fruit Carolina reaper preserve. Mix everything together with some seasoning and set aside.

Stuff the butter between the chicken skin and the breast. Rub the rest of the butter all over the outside of the chicken, then stuff with the lemon halves, thyme leaves and stalks, and the garlic.

Add the carrots, onions, and top with the poussin in a baking dish and bake for 45 or 50min until the poussin is cooked, basting with the buttery juices after about 30 mins. When the poussin, is crispy-skinned, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, and let drain over the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.

Serve with some roasted or sauteed seasonal vegetables.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart