A poussin is basically just a young chicken which not only cooks a lot quicker than a normal sized bird but it‘s incredibly tender as well. And by spatchcocking it it’ll cook even quicker and it keeps the breast meat nice and moist. The creole spice mix works just as well for a proper sized chicken of course and I tend to make a big batch of the spice mix to keep in the cupboard for future use. Serve this dish with home-made cole slaw and buttery corn on the cob.
Serves 3-4
Cooking time: 40 minutes
INGREDIENTS:
- 2 poussins
- a large knob of butter
- 1 tablespoons paprika
- ½ tablespoon of smoked paprika
- 1 tablespoons salt
- 1/2 tablespoon black pepper
- 1 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- a few sprigs of fresh thyme
METHOD
To spatchcock the poussin lay it breast-side down. Using sharp kitchen scissors cut through the chicken lengthways on each side of the back bone, which you should then be able to remove and discard. Now you can open up the chicken until it flattens out like a butterfly. Turn it back the other way around, push it down a bit more to get it even flatter and you’re ready for the spice mix.
Simply mix all the herbs and spices together, then rub the poussin all over with the butter and liberally sprinkle over the spice mix, making sure to get it into all the nooks and crannies.
Place the chicken on a baking tray and cook in a preheated oven at 200°C/ 400° F/gas mark 6 for approximately 40 minutes or until the juices run clear. Leave to rest for about ten minutes and then dig into spicy chicken heaven!
