Spiced poussins with roasties
Serves 2 | total time
- 500g floury potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- grated zest of 1 lemon and a good squeeze of the juice
- 4 tsp harissa paste
- 2 x 500g corn fed poussins, spatchcocked
- 1 tsp ras el hanout spice mix
- 75g light mayonnaise
- a handful of chopped flat-leaf parsley
Prepare the potatoes a few hours in advance; keep in a bowl of cold water. Prepare the poussins up to the end of step 2 a few hours in advance; chill. Remove from the fridge 30 minutes before cooking.
- Preheat the oven to 200°C, fan 180°C, gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil then simmer gently for 5 minutes until starting to become tender. Drain and put back over a low heat to dry them out, tossing to fluff up the edges.
- Mix half of the oil with the lemon zest, juice, 3 teaspoons of the harissa and plenty of seasoning. Smear all over the spatchcocked poussins and set aside.
- While the potatoes are cooking, heat the rest of the olive oil in a roasting tin that has a wire rack that will fit on top. Add the potatoes and the ras el hanout to the hot oil and toss to coat. Sit the roasting rack over the potatoes and put the poussins on the rack, skin side up.
- Roast for 35-40 minutes until the poussins are just cooked, stirring the potatoes half way through the cooking time. Remove the poussins to a warm serving plate to rest, loosely covered in foil. Toss the potatoes again and return to the oven to roast for a further 10-15 minutes until they're golden and crisp. Meanwhile, mix the remaining teaspoon of harissa through the mayonnaise.
- Toss the parsley through the potatoes and serve with the poussins, along with the harissa mayonnaise.