Lemongrass and Cilantro Poussin Poulet Rouge Heritage Chicken with Tamarind Chili Glaze
Recipe courtesy of Sean Sennet, CEC, Executive Chef, Kenwood Country Club (Cincinnatti, Ohio)
- For Tamarind Chili Glaze
- lemongrass stalks - 2 ea., trimmed, bottom 8" chopped
- large shallots - 3 ea., chopped
- grapeseed oil (or other neutral oil) - 3 Tbsps.
- serrano chili - 1 ea., stemmed and chopped
- tomato paste - 1 Tbsp.
- fresh ginger - 1 Tbsp., finely grated
- water - 2 1/2 cups
- tamarind pulp - 2 ozs.
- packed light brown sugar - 5 Tbsps.
- sweet chili sauce - 5 Tbsps.
- fish sauce - 1/4 cup
- soy sauce - 1 Tbsp.
- cilantro - 1 bunch, stemmed and chopped
- lime juice - 3 Tbsps., (1 to 2 limes)
- ground black pepper - as needed
- For final procedure
- semi-boneless (spatchcock) Poussin Poulet Rouge chickens or Cornish game hens - 4 ea.
- Tamarind chili glaze - 2 qts. (recipe below; reserve 1/3 for sauce)
- coconut basmati rice - 12 ozs.
- red curry vegetables - 12 ozs. (red curry paste, vegetable stock, baby carrots, summer squash, cherry tomatoes, red onions)
- For Tamarind Chili Glaze: In a medium saucepan over medium heat, combine the lemongrass, shallot, oil and chili. Cook, stirring, until just beginning to brown (3 to 5 minutes).
- Add the tomato paste and ginger and cook, stirring constantly, until fragrant (about 30 seconds).
- Add the water, tamarind, sugar and sweet chili sauce; bring to a boil, then reduce the heat to medium-low and simmer until the tamarind has softened (about 15 minutes). Off heat, stir in the fish sauce, soy sauce and cilantro.
- Let the mixture cool slightly, then transfer to a blender. Blend until smooth (about 1 minute).
- Strain the mixture through a fine mesh strainer, pressing on the solids; discard the solids.
- Stir in the lime juice, then taste and season with pepper. Use immediately or refrigerate for up to two weeks.
- For final procedure: Marinate chickens for 1 to 2 hours, turning every hour. Remove from marinade and pat off excess.
- Cook chickens on medium-high grill or charbroiler on both sides until cooked through. Remove and baste with some reserved marinade; let rest.
- While chickens are cooking, slightly warm the reserved tamarind chili marinade and coconut basmati rice. Keep warm.
- In a sauté pan or wok heated on high, sauté assorted vegetables until a nice color (blister) or wok “kiss” is achieved. Remove from heat and add red curry paste, vegetable stock, and salt and pepper to taste. Add back to heat and reduce slightly until vegetables are glazed.
- Plate basmati, then top with vegetables. Cut chickens in half and place on top of plate. Drizzle remaining reserved marinade on top of chicken and vegetables.