Poussin or Spatchcock with Harissa
Poussin or Spatchcock with Harissa
Although traditionally made into a harissa paste to serve beside food, the harissa dry mix has been used as a rub in this grilled recipe. Lots of flavour and a nice bite of heat!
Ingredients
Serves: 4
- 2 tablespoons Herbie's Spices Harissa Mix Special Blend
- 2 tablespoons water
- 2 tablespoons olive oil
- 4 poussin or spatchcock
- juice 1 lemon
Directions
Preparation:20min ›
Cook:20min ›
Extra time:30min marinating ›
Ready in:1hour10min
- Mix harissa mix, water and oil to make a paste and set aside.
- Remove backbones from the birds with scissors and flatten them, using wooden skewers to keep legs and wings in place.
- Brush with harissa paste and lemon juice, set aside for 30 minutes.
- Heat grill and cook poussin approx 10 minutes each side.
- Remove skewers and serve with a green salad.
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