- 1 poussin (baby chicken) breast
- 2 poussin (baby chicken) legs
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 tsp curry powder
- 1 tbsp olive oil
- 1 red pepper, finely sliced
- 1 garlic clove, finely chopped
- 1 tbsp red wine vinegar
- 2 tsp caster sugar
- 1 tbsp tomato ketchup
- splash boiling water
- 2 tbsp chopped fresh parsley, to serve
- Preheat the oven to 200C/400F/Gas 6.
- For the seared poussin, rub the poussin breast and legs with a little of the olive oil, salt and freshly ground black pepper and curry powder.
- Heat an ovenproof pan over a medium heat, add a dash of olive oil and place the poussin into the pan skin-side down. Fry for five minutes, or until golden-brown, then turn over.
- Place in the oven and roast for 6-8 minutes, or until the poussin is golden-brown and completely cooked through – check that the juices run clear when pierced with a skewer. Remove from the oven and keep warm.
- For the sweet pepper marmalade, heat the olive oil in a frying pan, add the red pepper and fry over a low heat for five minutes, or until softened. Add the garlic and fry for one minute. Add the red wine vinegar, sugar, ketchup and a splash of boiling water and simmer for 7-8 minutes, until reduced and sticky.
- To serve, spoon the marmalade onto a serving plate and top with the seared chicken. Garnish with chopped parsley and serve.