1. Wash the Poussin under cold water and pat dry. Remove the wings and save for stock. Cut the back out (reserving for stock) of the bird, and cut down the middle of the breast, splitting the bird in half. Cut down the natural seam of the halves separating the breasts and the legs.
2. Heat a deep medium sized pot over medium-high heat. Add canola oil. Season the Poussin with salt and pepper and sauté in the pot, skin side down until golden brown. Turn the Poussin and continue searing. Remove the Poussin from the pot once both sides are golden brown.
3. Reduce the heat slightly and add the sliced garlic, baby leeks, and fennel to the pot. Cook for 2 minutes or until the vegetables begin to soften. Add the tomato paste, and cook lightly for 2 minutes, being careful not to burn on the bottom of the pan. Add the Pernod, then pour the chicken stock into the pot and add the Poussin back into the pot. Bring up to a very slow simmer, and add the saffron and cayenne. Season the liquid with salt and pepper, and slowly simmer for 15-20 minutes, or until the Poussin is cooked through.