Baked Poussin with Lemon and Paprika
- 4 lemons
- 4 large ripe tomatoes, peeled, seeded, and chopped
- 1 large onion, finely chopped
- 1 tbsp sweet paprika
- 2 tsp honey
- 4 bay leaves
- salt
- cayenne pepper
- 4 poussins
- 8 garlic cloves
- 1 tsp balsamic vinegar
- lemon wedges and bay leaves, to garnish
Instructions:
Preheat the oven to 400 °F (200 °C). Cut 2 lemons in half lengthwise, and then into thick slices. Combine the tomatoes, onion, lemon slices, paprika, honey, and bay leaves in a large ovenproof casserole with a lid. Season with the salt and cayenne.
- Cut the 2 remaining lemons into quarters. Insert 2 lemon quarters and 2 garlic cloves into the cavity of each poussin. Arrange the poussins on the tomato mixture and season with salt.
- Cover the casserole. Bake for 30 minutes. Uncover and reduce the oven temperature to 350 °F (180 °C) for 15 minutes more, or until the juices run clear when pierced in the thigh with the tip of a knife. Transfer the poussins to a platter and keep warm.
- Skim the fat from the tomato mixture and discard the lemon slices and bay leaves. Puree the tomato mixture and balsamic vinegar in a food processor. Taste and adjust the seasoning. Serve the poussins hot, with the sauce.