Peri peri poussins with coriander salsa
Prep time: 15 minsTotal time: 
Peri peri poussins with coriander salsa
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 650g sweet potatoes
- 1 x 300g pack Taste the Difference baby sweet peppers
- 3 tbsp olive oil
- 3 tsp Inspired to Cook peri peri seasoning
- 2 x 500g corn-fed poussins
- Tenderstem broccoli, to serve
For the salsa
- 1 x 30g pack coriander
- 10g sliced jalapenos, drained
- zest of 1 lime, plus juice of ½
- 1 small garlic clove, chopped
- 3 tbsp olive oil
Step by step
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Preheat the oven to 190°C, fan 170°C, gas 5. Scrub the sweet potatoes and cut into wedges. Halve the peppers lengthways and deseed. Toss the sweet potatoes and peppers with 2 tablespoons of the oil, 1 teaspoon of the peri peri seasoning and a good pinch of salt, then spread out on one extra large baking tray (or divide between 2 baking trays). Make space for the poussins, then sit the birds in amongst the veg.
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In a small bowl, mix the remaining 1 tablespoon of oil and 2 teaspoons of peri peri seasoning in a small bowl, then rub all over the poussins. Transfer to the oven for 45 minutes, turning the veg halfway, until the poussins are cooked through, the juices run clear and the sweet potatoes are tender.
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Meanwhile, for the salsa, place all the ingredients in a small food processor (including the coriander stalks) and whiz until smooth. Season to taste and set aside.
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Remove the poussins and veg from the oven, cover the tray(s) loosely with foil and leave to rest for 10 minutes. Spoon over the roasting juices, then drizzle with the green salsa and serve with broccoli.
