Spiced spatchcock poussins with barbecued peach sauce
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Spiced spatchcock poussins with barbecued peach sauce
Spiked with mustard, this peach sauce sums up summer perfectly – sultry and sweet with just a little kick of heat. It would be great with pork kebabs, too
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
647Kcal
Fat
46gr
Saturates
10gr
Carbs
13gr
Sugars
12gr
Fibre
2gr
Protein
46gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp onion granules
- 1 tbsp garlic granules
- 1 tsp cracked black pepper
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 4 poussins (500g each)
- 4 tbsp rapeseed oil
For the barbecued peach sauce
- 3 peaches, halved and destoned
- 1⁄2 tbsp rapeseed oil
- 50g tomato ketchup
- 2 tbsp Dijon mustard
- 2 tsp light brown sugar
Step by step
Get ahead
The poussins can be marinated the day before. Bring back to room temperature about 30 minutes before barbecuing.
- Make the spice rub for the poussins by mixing the onion and garlic granules, black pepper, cumin and smoked paprika together.
- To spatchcock a poussin, place breast-side down on a board and use a pair of kitchen scissors to cut down either side of the central backbone and remove it. Turn the poussin over and flatten with the palm of your hand. Repeat for the other bird. Rub the poussins all over with the spice rub and chill, loosely covered, for a minimum of 2 hours.
- To make the peach sauce, heat the barbecue for direct cooking (coals spread out evenly). Brush the cut sides of the peaches with the oil and grill on the barbecue for 6-8 minutes, until caramelised and softened. Remove and leave to cool slightly before blitzing in a mini food processor with the ketchup, mustard and sugar. Season to taste and set aside.
- Rub the poussins with the oil, season with salt and place on the barbecue grill. Cover with the barbecue lid and cook for 25-30 minutes, turning occasionally, until the poussins are cooked through. Remove from the barbecue and serve with the peach sauce.
