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Once spatchcocked (split open and flattened), poussins or small chickens can be quickly grilled, each bird providing a single serving. Here they are basted with a Japanese-style mixture made with fresh ginger, soy sauce and sesame oil. Serve with rice and steamed vegetables, such as snow peas.
To make a tomato and cumin baste, replace the ginger and soy sauce with 2 tbsp tomato sauce and 1 tbsp Worcestershire sauce, and add 1 tsp Dijon mustard and ½ tsp cumin seeds. Omit the chilli. * Use 4 skinless chicken breast fillets instead of the poussins, to serve 4. Double the ingredients for the teriyaki baste, except the sesame oil, and grill for 10–12 minutes.
Some studies have shown that chillies can help to reduce blood cholesterol levels. There are also reports suggesting that eating chillies can help to protect against gastric ulcers by causing the stomach lining to secrete a mucus that coats the stomach, thus protecting it from damage by irritants.
GI estimate low.