Grilled poussins with lemon, marjoram, flat bread and garlicky yoghurt

Grilled poussins with lemon, marjoram, flat bread and garlicky yoghurt

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

We cooked this in a wood-fired oven one beautiful, warm summer’s evening. The combination of tender chicken, garlicky yoghurt and sweet summer tomatoes – mopped up with the thinnest possible bread – was truly memorable. It helped that the poussins were salted beforehand, which makes their flesh really tender and flavourful. You might not be able to create quite the same effect without a wood-fired oven, but it will taste delicious all the same ...

Ingredients

Quantity Ingredient
4 poussins, spatchcocked
1 tablespoon coarse sea salt
1 lemon, juiced
small bunch marjoram, chopped, leaves only
1 red chilli, finely sliced
4 tablespoons extra virgin olive oil

Yoghurt dressing

Quantity Ingredient
300ml thick greek style-yoghurt
2 garlic cloves, peeled and crushed
pinch sea salt
40ml extra virgin olive oil

To serve

Quantity Ingredient
4 arab-style flat breads or pitta breads
12 cherry tomatoes, halved
large handful wild rocket
few marjoram leaves, roughly torn

Method

  1. A day ahead, lay the spatchcocked poussins on a board and sprinkle evenly all over with the coarse salt. Cover with a clean cloth and place in the fridge.
  2. The next day, an hour or so before you will be ready to cook, take the poussins out of the fridge and allow them to return to room temperature. Brush off any excess salt and do not re-season. Sprinkle with the lemon juice. Stir the marjoram and chilli into the olive oil, then rub this mixture all over both the birds and set aside.
  3. To make the yoghurt dressing, put the yoghurt into a bowl and add the garlic, salt and olive oil. Stir well, then taste and adjust the seasoning if necessary.
  4. When ready to cook, heat up your grill or barbecue. When it is really hot, lay the poussins skin side down on the grill rack and cook for 6–8 minutes. Then turn and grill for a further 8 minutes on the other side. The skin should be golden and blistered in some places, the flesh underneath meltingly tender. A minute or two before the poussins will be ready, add the flat breads to the grill to warm through, turning once.
  5. Arrange the poussins on warm plates, with the warm breads, tomatoes and rocket. Spoon over the yoghurt dressing and scatter over a little marjoram to serve.
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