Recipe: Jerk Poussin And Sweet Potato Salad


Poussin is just a chicken that is less than 28 days old. It's much smaller so one bird makes a perfect portion. Serving a whole mini roast chicken to your guests is an awesome trick to impress, the flavour is better because it's all cooked on the bone and


For The Sauce

  • 4 cloves garlic
  • 1 red chilli, deseeded
  • 4 tbsp jerk seasoning
  • 2 tsp allspice powder
  • 2 glugs olive oil
  • 3 limes
  • 1 red onion
  • 2 tbsp runny honey
  • 4 tbsp tomato puree
  • 200 ml chicken stock

For The Salad

  • 2 sweet potatoes
  • 1 red onion
  • 1 handful rocket
  • 7 sun-dried tomatoes
  • 2 tbsp maple syrup
  • 1 tsp cider vinegar
  • 1 handful fresh coriander
Preheat the oven

Step 1

Preheat The Oven

preheat the oven to 225ºC.

roast the birds

Step 2

Roast The Birds

Grate the garlic and finely chop the chilli. Throw halve of the jerk seasoning, allspice, grated garlic and a glug of olive oil into a bowl, then rub it into the poussins. Place the birds onto a roasting tray and stuff each of them with half a lime. Roast the birds in the oven for 20 minutes.

Bake the potato slices

Step 3

Bake The Potato Slices

Slice the sweet potato into chunks and toss with oil, salt and pepper. Lay out over a baking tray and place in the oven beside the poussin for 20 minutes, tossing occasionally.

start the jerk sauce

Step 4

Start The Jerk Sauce

Peel and finely dice the red onion. Heat oil in a saucepan and chuck in the onion and chilli, followed by the remaining jerk seasoning, allspice, and garlic. Fry for 3-4 minutes until softened.

finish sauce & add birds

Step 5

Finish Sauce & Add Birds

Squeeze over the honey, tomato purée and the juice of the remaining lime. Pour in the chicken stock and cook until the sauce reduces and thickens. Add the poussin juices and the poussins to the sauce 10 minutes before serving.

make the salad

Step 6

Make The Salad

Peel and slice the red onion and chuck into a bowl with the nuts, rocket, sundried tomatoes and cooked sweet potatoes. Stir the maple syrup, cider vinegar and chopped coriander into the yoghurt and season well with salt. Toss the potatoes salad with a little of the yoghurt dressing.

serve up!

Step 7

Serve Up!

Serve the salad with the poussin, sauce and extra yoghurt dressing. Serves 4

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