Quick & Easy Low-fat Cooking in Colour by Catherine Atkinson

Author:Catherine Atkinson
Language: eng
Format: epub
Tags: cooking, quick, easy, low-fat
ISBN: 9780572042820
Publisher: W. Foulsham & Co. Ltd

Chilli and lime spatchcocked poussins

Serves 4 – Ready in 40 minutes

45 ml/3 tbsp clear honey

30 ml/2 tbsp dark soy sauce

30 ml/2 tbsp sweet chilli sauce

5 ml/1 tsp Dijon mustard

Finely grated zest and juice of 1 lime

2 spatchcocked poussins (Cornish hens), each about 750 g/1¾ lb

1 red chilli, halved, seeded and finely chopped

30 ml/2 tbsp chopped fresh coriander (cilantro)

Salt and freshly ground black pepper

1 Preheat the grill (broiler) to medium and line the grill pan with foil. Mix together the honey, soy sauce, chilli sauce, mustard, lime zest and juice in a small bowl. Reserve 30 ml/2 tbsp of the glaze, then brush the poussins with some of the remaining glaze.

2 Place the poussins, skin-sides down, on the grill rack and grill (broil) for 15 minutes. Turn the poussins, brush with more glaze and grill for a further 12 minutes.

3 Stir the chilli and coriander into the reserved glaze and season with a little salt and pepper. Brush over the poussins and grill for 3–4 more minutes or until the poussins are cooked through and the juices from the thigh run clear when pierced with a skewer or thin knife.

4 Transfer the poussins to a board and cover with foil. Leave to rest for 5 minutes, then remove any skewers and cut each one in two along the length of the breastbone.

Serve with: A green salad and slices of lime to squeeze over the poussin

Tips

Spatchcooked poussins are split, flattened and held in position with skewers to allow them to be grilled evenly. If the poussins start to brown too quickly during cooking, lower the position of the grill pan.

Most of the fat in poultry is in the skin, so this should be removed before eating.

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