Moroccan Spiced Poussin
By OcadoLife
Published on 24 April 2022
A poussin is a young chicken that is ever so succulent when
cooked on the bone.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 1 tbsp of za’atar
- 900 g of gressingham fresh poussin
- 1 tbsp of olive oil
- 470 g of waitrose moroccan spiced fruity couscous
- 1 handful of coriander
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and line a roasting tin with baking paper.Step 2
Spatchcock the poussins by placing them onto a chopping board breast down. Take a sharp pair of scissors and carefully snip up either side of their spines, staying as close to the bone as possible.Step 3
Discard the spine or save for making stock and turn the birds back over, pulling the two cut sides away from each other to flatten. Gently press down on the breast bones to flatten. You now have two spatchcocked poussins ready to cook.Step 4
Drizzle over the oil, za’atar and a little seasoning and rub all over the skin. Place into the roasting tin and pop in the oven for 30 mins.Step 5
In the meantime, decant the couscous onto your serving plate. (Or cook to the packet's instructions if using uncooked couscous.) Cut each poussin in half and place on top of the couscous. Scatter over a few fresh coriander leaves and serve immediately.Step 6
TO BBQ: Get your BBQ up and running and remove the birds from the oven after 20 mins. Finish them on the BBQ for 4-5 mins each side, until beautifully golden, slightly charred and completely cooked through.