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
preheat the oven to 225ºC.
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.
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.
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.
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.
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 the salad with the poussin, sauce and extra yoghurt dressing. Serves 4