Poussin is a small chicken, often referred to in Australia as a spatchcock, and they are widely available. However, a regular chicken can also be prepared in the same way. We have made a paste using our harissa mix for this simple spring dish. Serve with any green salad and a sprinkling of fresh mint.
This can also be cooked on a medium-heat barbecue.
- 4 poussin (1 per person) or 1 large free range chicken
- harissa paste:
- 2 red capsicums, roasted and peeled
- 1 red onion
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- 2 tsp Herbie’s Harissa Spice Mix
- 1 tsp tomato paste
- ½ tsp salt
- Preheat oven to 210C.
- To make the paste, combine all ingredients in a small food processor and blend until smooth.
- To prepare the poussin, place breast side down on a board, and using culinary scissors, cut down each side of the backbone, and remove it. Turn over and press to flatten.
- Spread 1 tbsp paste on each side of the poussin, and marinate up to 1 day if desired, or place breast side down on a lined baking tray.
- Roast for 15 minutes, then turn over, basting with remaining marinade on breast side and cook for a further 15 minutes until browned, and juices run clear. Cut in half to serve, or if part of a shared meal, cut each poussin into 4 pieces and place on a platter.