Sabrina Ghayour's spice-rubbed spatchcocked poussin – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour’ s spice-rubbed spatchcocked poussin By You Magazine - August 16, 2020 The joy of a poussin is that it cooks in half the time of a normal-sized chicken. Spatchcocking a poussin reduces the cooking time further still and makes for a wonderful, evenly cooked bird with lovely crisp skin and juicy, tender meat. If that’s not fast food, then I don’t know what is. Kris Kirkham SERVES 2-4 2 poussins FOR THE MARINADE 2 garlic cloves, minced 2 tbsp dried marjoram 1 tbsp coriander seeds, toasted and ground (see tip) 1 tsp chilli flakes 1 tsp ground black pepper 3 tbsp olive oil juice of ½ lemon Maldon sea salt flakes TO SERVE bread rocket salad 1. Line a baking tray with baking paper. 2. To spatchcock the poussins, 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 then remove the bone. Lay breast side up on the prepared tray and gently press down on each bird with both hands until it is as flat as possible. 3. Mix all the marinade ingredients together in a small bowl or jug, then pour over the poussins and rub in all over. Cover the tray with clingfilm and leave to marinate in the refrigerator for 1 hour, or overnight, if liked. 4. Preheat the oven to 220C/200C fan/gas 7. 5. Roast the birds for about 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 before serving with the bread and a rocket salad. TIP To toast spices, heat a dry frying pan over a medium heat and add the spices. Shake the pan for a minute or so until the spices release their aroma. Transfer the toasted seeds to a pestle and mortar and grind to a coarse powder. Now buy the book with £7 off Simply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. For terms and conditions, see whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved