450 ml (3/4 pt) yoghurt
15 g (1 tbsp) cornflour
60 ml (4 tbsp) water
7.5 g (1 1/2 tsp) ground cumin
7.5 g (1 1/2 tsp) ground cinnamon
salt and pepper
4 poussins, skin removed
100 g (4 oz) rice, cooked
60 g (6 tbsp) raisins
30 g (4 tbsp) flaked almonds
15 g (1 tbsp) cornflour
60 ml (4 tbsp) water
7.5 g (1 1/2 tsp) ground cumin
7.5 g (1 1/2 tsp) ground cinnamon
salt and pepper
4 poussins, skin removed
100 g (4 oz) rice, cooked
60 g (6 tbsp) raisins
30 g (4 tbsp) flaked almonds
method
1. First prepare the yoghurt sauce.
2. Put the yoghurt into a saucepan. Mix together the flour and water.
3. Stir into the yoghurt. Put on a medium heat, bring to the boil and then reduce the heat and simmer gentry for 10 minutes, stirring from time to time.
4. Remove from the heat and add the cumin, cinnamon, salt and pepper. Leave to cool while you stuff the poussins.
5. Mix the rice, raisins, almonds and salt and pepper together and stuff the mixture inside the poussins.
6. Tie the legs together with string or thread.
7. Place the poussins in a shallow oven dish. Spoon over the prepared yoghurt mixture.
8. Bake at 180°C (350°F) Gas 4 for 1 hour.
9. Baste with the sauce after 30 minutes.
10. Remove from the oven dish and put them onto a serving dish. Spoon over the sauce.
11. Serve with a brightly coloured vegetable, such as carrots or peas.
2. Put the yoghurt into a saucepan. Mix together the flour and water.
3. Stir into the yoghurt. Put on a medium heat, bring to the boil and then reduce the heat and simmer gentry for 10 minutes, stirring from time to time.
4. Remove from the heat and add the cumin, cinnamon, salt and pepper. Leave to cool while you stuff the poussins.
5. Mix the rice, raisins, almonds and salt and pepper together and stuff the mixture inside the poussins.
6. Tie the legs together with string or thread.
7. Place the poussins in a shallow oven dish. Spoon over the prepared yoghurt mixture.
8. Bake at 180°C (350°F) Gas 4 for 1 hour.
9. Baste with the sauce after 30 minutes.
10. Remove from the oven dish and put them onto a serving dish. Spoon over the sauce.
11. Serve with a brightly coloured vegetable, such as carrots or peas.
serving amount
serves 4
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