Lemongrass Poussin with Red-Cabbage Salad

Barbecue marinated poussins served with a creamy dressed red-cabbage salad for a tasty and fun outdoor meal.

Healthy Chicken Dairy Free Gluten Free Barbecue Thai-Inspired

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.8 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

93.1g

per serving

372.4 g total

Protein

49.6g

per serving

198.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

tsp

Walnut Vinegar

Dairy

piece

Egg Yolk

free-range

Fruits

piece

Lime

juice only

Meat

piece

Poussin

whole

NutsSeeds

stalks

Lemongrass

outer leaves removed, inner core finely chopped

tbsp

Coriander

fresh leaves, roughly chopped

cloves

Garlic

finely chopped

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

300

Vegetable Oil

divided use

Vegetables

piece

Red Chillies

finely chopped

Ginger

fresh root, peeled and grated

piece

Red Cabbage

small, root removed, leaves very finely sliced

Method

Soak a large wooden cooking stick in cold water overnight.

Light the barbecue until the coals are glowing red and turning white.

Combine lemongrass, coriander, garlic, chillies, ginger, lime juice, and 50ml of vegetable oil in a bowl.

Coat the poussins in the marinade and secure them onto the wooden stick using string.

Cook the poussins 30cm above the coals for 30 to 35 minutes, turning occasionally.

Whisk egg yolk, mustard, vinegar, and 250ml of water in a bowl.

Slowly whisk in the remaining 250ml of oil until the dressing is emulsified then season with salt and pepper.

Mix 100ml of the dressing into the sliced red cabbage.

Serve the whole poussins with a side of the red-cabbage salad.