Poussin or Spatchcock with Harissa

    Poussin or Spatchcock with Harissa

    1save
    1hour10min


    1 person made this

    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!

    Herbie's Spices New South Wales, Australia

    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 

    1. Mix harissa mix, water and oil to make a paste and set aside.
    2. Remove backbones from the birds with scissors and flatten them, using wooden skewers to keep legs and wings in place.
    3. Brush with harissa paste and lemon juice, set aside for 30 minutes.
    4. Heat grill and cook poussin approx 10 minutes each side.
    5. Remove skewers and serve with a green salad.

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