Coconut Poussin Stew
UAE
55.75 / box
DESCRIPTION
Love birds’ stew: poussin poached in coconut milk Box contains: 2 poussins, 1 brown onion, 1 bulb garlic, 2.5cm piece ginger, 1 pack curry leaves, turmeric powder, 1 litre coconut milk, 2 potatoes, 200g fine green beans, 1 bunch parsley. The perfect at-home meal for two to share: tender poussin cooked in a gently spiced, flavoursome broth. Allergy information: contains coconut • 3 tbsp olive oil • 2 poussins • 1 brown onion, peeled and finely sliced • 2 cloves garlic, finely sliced • 1 tsp peeled and finely chopped ginger • 1 tsp turmeric • 20 curry leaves • 1 litre coconut milk • 2 potatoes, peeled and quartered • 200g fine green beans • 1 tbsp parsley, finely chopped 1. Preheat the oven to 180°C. 2. Pour 2 tbsp olive oil into a large ovenproof pan with a lid and place over a medium heat. 3. Season the poussins all over, then add to the pan, breast side down, and cook for 6-8 minutes or until golden brown. Turn and repeat until browned all over. Remove from the pan. 4. Return the pan to the heat, add the onion and sauté for 5 minutes or until softened and translucent. Add the garlic and ginger and cook for a further 2 minutes, then stir through the turmeric and curry leaves. 5. Pour in the coconut milk and mix well, then add the potatoes and poussins. Cover with a lid and bring to the boil briefly before transferring to the preheated oven. 6. Cook for 20 minutes, then remove the poussins and set aside to rest. Return the pan to the heat and reduce the liquid by one-third. 7. Meanwhile, set a frying pan with the remaining oil over a medium heat. Once hot, add the green beans and fry for 6-8 minutes, until slightly blistered and just cooked through. 8. Sprinkle the poached poussins and potatoes with the parsley before serving alongside the green beans.
