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Spice-rubbed spatchcocked poussin
Serves 2 Starters and mains
Ingredients
- 2 poussins
For the marinade
- 2 garlic cloves, crushed
- 2tbsp dried marjoram
- 1tbsp coriander seeds, toasted and ground
- 1tsp chilli flakes
- 1tsp ground black pepper
- 2tbsp olive oil
- juice 1/2 lemon
To serve
- bread
- rocket salad
Method
Line a baking tray with baking paper. Place each bird in turn breast-side down on a chopping board. Using a good pair of kitchen scissors, cut down either side of the backbone and then remove the bone. Lay, breast- side up, on the prepared baking tray and gently press down on each bird with both hands until as possible.
Mix all the marinade ingredients together in a small bowl or jug, then pour over the poussins and rub in all over. leave to marinate, chilled, for 1 hour, or overnight, if liked.
Preheat the oven to 220C/ 200C F/ Gas 7. Roast the birds for around 30 minutes, or until cooked through and nicely browned with crispy skin – the juices should run clear when the thickest part of the meat is pierced with the tip of a sharp knife. Remove from the oven and leave to rest for 10 minutes. Serve with bread and a rocket salad.
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