Harissa Roasted Poussin

Prep time:

Cook time:

Serves: 4

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

  1. Preheat oven to 210C.
  2. To make the paste, combine all ingredients in a small food processor and blend until smooth.
  3. 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.
  4. 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.
  5. 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.