Poultry and Game Recipes -
Spatchcock Poussins with Chili Jam Recipe
Poultry and Game
Recipes
-
Spatchcock Poussin
with Chili Jam Recipe
Ingredients
Serve
4
125 g/4 oz red
chilies, cored, deseeded and
roughly chopped
1 onion, chopped
5 cm/2 inch piece of fresh
root ginger, peeled and diced
125
ml/4 fl oz white vinegar
500 g/1
lb sugar
2 poussins
Method:
First make the
chili jam. Place the chilies in a
food processor or blender with the onion, ginger and
vinegar.
Process
until finely
chopped.
Place the
chili mixture in a saucepan and add the
sugar. Bring to the boil, then simmer for 10
minutes. The mixture should be thick, sticky and
jam-like.
Place 1 poussin on a board, breast downwards. Cut
along the backbone on both sides with poultry shears
or a sharp knife and remove.
Open out the poussin
and place, skin side up, on a chopping board. Beat
gently with a meat mallet or rolling pin to flatten,
but avoid splintering the bones and tearing the
skin.
Fold the wing tips under the wings, so that
they lie flat. Insert 2 skewers, criss-cross
fashion, to hold it flat. Repeat with the other
poussin.
Heat a griddle pan or nonstick frying pan. Put on
the poussins, flesh side down. Cook for 15 minutes
on each side over a moderate heat until charred and
cooked through.
To test, insert a sharp knife in the
thickest part of the thigh - the juices should run
clear. To serve, cut each poussin in half, and serve
with the chili jam.