INGREDIENTS (should serve 4)
* 2 Poussins or baby chickens
* 5 tablespoons garlic, chopped
* 4 large links of hard dried Spanish chorizo
* 2 tablespoons of sliced green olives
* 1 package achiote paste
* 1 diced Spanish onion
* 1 teaspoon each of toasted cumin, ground coriander and Mexican oregano
* 1 bunch mustard greens – cleaned, trimmed, and roughly chopped
* 1 peeled, diced and balanced Idaho potato
* ½ a cup each of olive oil and chicken stock
* salt and pepper (to taste)
PREPARATION
First off, preparing this dish is going to need 2 days.
Day 1: place the achiote paste, cumin, olive oil, oregano, 1 tablespoon of garlic and coriander in the food processor and let it spin. Let the food processor turn them all into a paste-like substance. Marinate the chicken all over – both inside and outside. Leave in the fridge overnight.
Day 2: heat a large sauté pan and add some chorizos, before cooking for approximately 5 minutes. Add onion and 4 tablespoons of garlic to the crispy chorizo and cook for another 2 – 3 minutes. Then add you mustard green and deglaze with chicken stock. Cook for a further 2 minutes. Once the greens have wilted, add you potatoes, green olives. Add salt and pepper for flavor. After your stuffing has cooled down, add put this in the chicken in equal measures. Preheat your oven to 375 degrees Fahrenheit and cook for an hour. Serve.
