CLOVE SMOKED POUSSIN MARINATED IN YOGHURT AND CARDAMOM For the marinade For the smoking process
For the marinade
For the smoking process
Marinade: in a large bowl mix together all the ingredients for the marinade to make a paste.
Add the poussin: make some cuts in the meat, massage the marinade into the cuts and set aside for at least 3 hours.
Arrange the poussin in a large pot, put the smouldering coals in a small metal ramekin and place in the middle of the poussin, add the cloves and rapeseed oil. Cover the pot with a damp cloth, followed by the lid, and leave to smoke for 1 hour.
Cook the poussin on a hot barbecue or under a hot grill for 3-4 minutes on each side, until cooked through. Drizzle with lemon juice before you serve.