Lazy roast poussins with sunshine saffron yogurt

Lazy roast poussins with sunshine saffron yogurt

Anjum's Quick & Easy Indian
Lisa Linder

A dish that adds a burst of sunshine to the table and requires very little of your time and attention, in fact just two lots of light blending. It is fabulous as it is, or with a salad and some potatoes or crusty bread on the side. Saffron is expensive. It adds its lovely musky flavour but, if you don’t have any or if it isn’t a special occasion, leave it out, the dish will still be great. You can use a whole chicken instead and cook it for 75–90 minutes, depending on its size.


Quantity Ingredient
4 poussins

For the marinade

Quantity Ingredient
2 tablespoons olive oil
8 tablespoons greek yogurt
8 fat garlic cloves, peeled
25g root ginger, coarsely chopped, (peeled weight)
3 teaspoons ground cumin
2-4 green chillies, deseeded if you prefer less heat
1 good teaspoon turmeric
2 tablespoons lemon juice
2 teaspoons salt

For the sunshine saffron yogurt

Quantity Ingredient
good pinch saffron, (optional)
1 tablespoon milk, hot, (optional)
3 good tablespoons mayonnaise
225g greek yogurt
1 largish garlic clove, grated, or to taste
1/2 teaspoon lemon juice
large handful coriander leaves and stalks, chopped
1 large ripe tomato, chopped
freshly ground black pepper


  1. Using a hand-held blender or a mini food processor, whizz all the marinade ingredients together until smooth. Pierce the poussins all over with a fork and ease off the skin over the breast. Rub the marinade all over the birds and under the skin of the breasts, too. Cover and marinate for at least one hour, or a couple if you have the time, in the fridge. Put the saffron for the yogurt (if using) in a cup or small bowl with the hot milk (if using) or 1 tablespoon of hot water and set aside.
  2. When ready to cook, return the poussins to room temperature and preheat the oven to 180°C.
  3. Place the poussins in a roasting tin and roast for 40–45 minutes or until cooked through, basting halfway. To check they’re ready, pierce with a knife between the leg and the thigh and check if the juices run clear. If there is any trace of pink, continue to cook for five minutes before checking again. Take out of the oven, baste again with the pan juices and leave to rest, covered, for five minutes.
  4. Meanwhile, mix together the mayonnaise, yogurt, garlic, lemon juice, coriander, most of the tomato, the infused saffron liquid and salt and pepper to taste. If possible, leave to infuse for 10–15 minutes, to give the saffron’s golden colour time to develop.
  5. Serve the poussins whole or halved, drizzled with any remaining pan juices. Serve the sunshine yogurt on the side, sprinkled with some of the reserved tomatoes.
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