• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Nikkei Piri-Piri Poussin

    Nikkei Piri-Piri Poussin uses piri-piri in a classic marinade and sauce mostly used for poultry. This Nikkei version blends Peruvian rocoto chilies with Japanese flavors.


    Ingredients
    Marinade
    6
    tablespoons
    aji rocoto paste
    6
    tablespoons
    rice vinegar
    6
    tablespoons
    soy sauce
    8
    tablespoons
    extra virgin olive oil
    3/4
    cup
    red onion, finely chopped
    6
    garlic cloves, crushed
    2
    teaspoons
    ground cumin
    1
    teaspoon
    freshly ground black pepper
    2
    teaspoons
    Maldon sea salt flakes
    2
    teaspoons
    caster sugar
    Poussin
    4
    small poussins, chicken thighs
    *
    Malden sea salt flakes
    1
    tablespoon
    sugar
    2
    tablespoons
    coconut cream
    1
    tablespoon
    cilantro
    4
    lemon wedges
    Directions
    First, prepare marinade by mixing all ingredients together in bowl until well combined. Check seasoning; add more aji rocoto paste or salt, if desired.
    Coat poussin (or chicken thighs, if using) thoroughly in half of marinade. Allow to marinate at least 6 hours or overnight in fridge.
    Preheat oven to 400°F and line roasting tray with foil.
    Remove excess marinade from poussin and reserve for basting during cooking. Place pieces on roasting tray, skin side up, and coat liberally with Maldon sea salt flakes. Place in oven and cook 20 minutes, basting poussin every 5 minutes with reserved marinade. Check doneness of poussin by piercing knife in thickest part of thigh. (The juices should run golden and clear. If you have a meat thermometer, the internal temperature should be between 167°F and 176°F.)
    When ready, place poussin in broiler 5 minutes to crisp up skin. Remove tray from broiler and let meat rest 2 – 3 minutes.
    Meanwhile, quickly bring remaining half of marinade to boil with sugar. Add coconut cream and heat through, mixing well. Remove from heat.
    Plate poussin, drizzle piri-piri and coconut cream sauce over each, finish with scattering of cilantro, and serve with lemon wedges.
    Reprinted With Permission From Nikkei Cuisine: Japanese Food the South American Way

    The base number of servings for this recipe is 4
    OK

    Categories 

    ChickenFamily-friendly

    Write a Review