2 large garlic cloves
2.5ml cumin seeds
30ml olive oil
Serves: 2-4 how hungry are you?
Source: The Lebanese Kitchen
Take the poussin and spatchcock each bird.
It is possible to buy ready split poussin. I have started to part bone the birds taking out all except the leg and wing bones. This makes the little chickens very easy to eat.
Crush the garlic, salt and cumin seeds with a pestle and mortar, then mix in the olive oil.
Put the birds in a dish and then rub the marinade all over the birds.
Cover and marinate in the fridge for at least 3 hours, preferably overnight.
Allow the chickens to come to room temperature.
The chickens can be roasted, fried, grilled or barbecued, whichever method suits you.
I roasted them at 220C for about 30 minutes, juicy chicken with a crispy tasty skin.
Perfect for barbeques on a summer's day.
Chicken spiced up with sweet paprika, chilli and garlic a recipe from Jose Pizarro