Poultry and Game Recipes - Spatchcock Poussin with Chili Jam Recipe

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.