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    Spatchcock Poussin with Spiced Tomato and Coriander

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    Spatchcock Poussin with Spiced Tomato and Coriander

    Poussin are small, tender and succulent. They are surprisingly easy to prepare, quick to cook and very versatile. Spatchcooking is a traditional preparation method, where the poussin is cooked flat - which not only allows the bird to be cooked more evenly, but also makes it easier to eat.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 1 x Waitrose Poussin, approximately 400g
    • 2tbsp Waitrose Olive Oil
    • 1tbsp lemon juice
    • 1tbsp Waitrose Italian Tomato Purée
    • 3tbsp fresh coriander, finely chopped
    • 1-2tsp Patak's Mild Korma Curry Paste
    • 1tbsp Waitrose Light Soy Sauce
    • 1tsp caster sugar


    1. First spatchcock the poussin: remove the trussing bands and place breast-side down on a chopping board. Using a sharp knife, cut through the centre of the underside of the bird. Turn the poussin over and, using the heel of the hand, press along the breast bone to flatten the poussin. To hold the poussin in shape, push 2 bamboo skewers, 1 from each side, diagonally through the leg, breast and wing. Place the poussin in an oven proof, non-metallic dish.
    2. Mix together the remaining ingredients and spread the mixture over the poussin. Cover and leave to marinate in a refrigerator for at least an hour.
    3. Cook in a preheated oven 190°C, gas mark 5 for 40 minutes until thoroughly cooked and the juices run clear.
    4. Cut in half and serve on a bed of buttered tagliatelle.

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