Tien kindly shared his favorite Thanksgiving dish with WONDERLUST. “The great thing about this roasted poussin is that it’s great with any traditional Thanksgiving sides…. wild rice salad or ...

A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer. First cut the backbone out of each poussin.

We used to serve tandoori quail or poussin at our restaurant as a spin on the traditional chicken. If you can’t find poussins ...

Prepare the poussin stuffing. Warm 2 tablespoons of the olive oil in a wide frying pan, and gently sauté the garlic to start to flavour the oil. Add the fennel and the potato and cook them for 5 ...

Cook for two minutes then remove from heat and ... Enjoy it with fries and the remaining extra poussin sauce on the side.

Marinade at least for one hour. Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes. Turn over the meat and give it a further 30 seconds.

Take your already cooked chips or crisps and add them to the sauce. Coat them with the beautiful flavours from the sauce and serve with the chicken. Keep the rest of the sauce for future use ...