Spiced spatchcock poussins

Spiced spatchcock poussins

From
Posh Kebabs
Serves
2
Cooking time
30 mins

Poussins not only look great but taste great too. When you want a change from chicken, these little birds are just the thing. Serve one per person, doused in sticky pomegranate molasses; they really are finger-licking good.

Ingredients

Quantity Ingredient
2 poussins
1 tablespoon olive oil, plus a drizzle
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried thyme
1/4 teaspoon chilli powder
pinch allspice
3 tablespoons pomegranate molasses
salt
freshly ground black pepper

For the walnut salad

Quantity Ingredient
50g toasted walnuts
large handful flat-leaf parsley, finely chopped
large handful mint, finely chopped
1/2 red onion, very finely chopped
100g pomegranate seeds
1/2 lemon, juice
flatbreads, to serve

Method

  1. First spatchcock the poussins: place the birds on a chopping board, breast-side down. Take a pair of kitchen scissors and cut along one side of the back bone, repeat on the other side, then lift out and discard the backbone. Flip the poussins over and, one at a time, flatten the breast with the palm of your hand so that the birds lie flat. Skewer the birds with 2 skewers inserted diagonally to form a criss-cross. Drizzle each bird with the oil. Mix the cinnamon, cumin, thyme, chilli powder, allspice, and seasoning together, then rub all over the birds.
  2. Heat a barbeque or griddle pan to high. Cook the birds for 18 minutes, weighing them down with a heavy pan so that the birds are in complete contact with the heat. Turn the poussins halfway through the cook time and cook until charred in places and cooked through. Remove from the heat, transfer to a plate, and drizzle over 2 tablespoons of the pomegranate molasses. Cover and leave to rest.
  3. Next, make the walnut salad. Finely chop the walnuts and tip them into a bowl. Add the parsley, mint, onion, and pomegranate seeds. Pour over the remaining pomegranate molasses, the lemon juice, and a drizzle of oil. Serve the poussins with the salad and flatbreads
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