Sunday lunches are my favorites because Jade is here and it seems more like a family meal. Cruising the Saturday market in Waiblingen, I stopped at a stall of a poultry farmer. His eggs and poultry looked “correct” and he had some lovely little poussins (spring chickens) that I just had to buy. Normally, I would insist on poussins from France but I guess you have to let go someday. We’re in Germany now.
Because they were German poussins, I decided to go with the Bavarian seasoning with a slight variation. I had some ground chipolte pepper and added that for excitement Good idea.
I still haven’t reached my comfort zone in German farmers’ markets but I know a good sweet potato when I see one and immediately thought of a tajine family favorite, honey mustard sweet potatoes.
Salad with vine ripened tomatoes. Yes.
A perfect meal!
Going to Garmisch, Germany tomorrow for a couple of days. Let’s see what we’ll eat!
Bavarian Chipolte Poussin
1 tsp salt
1/2 tsp dill seeds
4 fresh sage leaves, coarsely chopped
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 sprig rosemary leaves, coarsely chopped
1 tbsp smoked paprika
1 tbsp ground chipolte
1 tbsp garlic powder
1 tsp onion powder
5 tbsp olive oil
2 poussins (spring chickens), butterflied
In a blender or whatever, grind the salt, dill, sage, fennel, coriander, rosemary, paprika, chipolte, garlic powder and onion powder together. Add the olive oil and brush onto the poussins.
Preheat the grill to 500 F. Sear the poussins on both sides, turn off the flame on one side of the grill and place the poussins on the “cold” side, skin up, top down for 40-50 minutes.