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    Grilled Spiced Poussin

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    Grilled Spiced Poussin

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 8


    • 4 poussins
    • 2 cloves garlic, roughly chopped
    • 2 tbsp fennel seeds
    • 1 tsp salt
    • 2 tbsp lemon juice
    • 2 tsp paprika
    • 1 tsp freshly ground black pepper
    • 400ml Greek yogurt


    1. Spatchcock the poussins.
    2. Put the garlic in a mortar with the fennel seeds and salt. Pound these together to form a coarse paste then add the lemon juice, paprika, pepper and yogurt and whisk together to form a smooth mixture. Daub the poussins liberally all over with this marinade and leave to infuse for at least 30 minutes.
    3. Place the poussins, skin side down, on the barbecue, not too close to the flame but while the grill is still good and hot. Turn the birds over after 15 minutes and cook for another 15 minutes on the other side. Do not be tempted to turn the birds more often: allow the grill to do its work, just checking occasionally that the poussins are not getting scorched.
    4. They are cooked when the juices run clear when the thickest part of the bird is pierced with a knife, and the skin is glossy and crisp. Serve them straight away.

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