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    Thai Spiced Spatchcock Poussin

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    Thai Spiced Spatchcock Poussin

    Thai 7 spice seasoning is a unique blend of Asian spices, such as cumin, coriander, chilli powder, cinnamon and cloves, and is a simple way to liven up poussin or any other meat.

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • 2 tsp Schwartz Thai 7 Spice Stir-Fry Seasoning
    • 1 tbsp toasted sesame oil
    • 1 tbsp clear honey
    • 1 tsp Bart Fresh Ginger in Sunflower Oil
    • ½ lime
    • 450g pack Waitrose Fresh British Spatchcock Poussin


    1. Preheat the oven to 190C, gas mark 5. Mix together the Thai spice, oil, honey, ginger and a squeeze of lime juice. Rub or spoon the mixture over the poussin and place in a roasting tin.
    2. Cook the poussin according to the pack instructions until cooked through and the juices run clear. Cut in half and serve with steamed tenderstem broccoli and mashed potato with 1-2 teaspoons of red Thai curry paste stirred through.

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    Cook's tips

    If you have time, cover the poussin and leave to marinate in the spice rub for 20-30 minutes, or overnight in the fridge before cooking.


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    4 stars