Spiced spatchcock poussin with harissa potatoes
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Spiced spatchcock poussin with harissa potatoes
This spiced poussin is a great choice if you’re just cooking for two but still want all the flavour and feel of a roast
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
542Kcal
Fat
31gr
Saturates
6gr
Carbs
33gr
Sugars
2gr
Fibre
4gr
Protein
30gr
Salt
0.6gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 x 500g corn-fed poussin
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp dried oregano
- zest and juice of ½ lemon
- 1½ tbsp thyme leaves
- 1 tbsp olive oil
For the lemon caper sauce
- 1 garlic clove
- 1 tsp capers
- 2 cornichons or 1 small gherkin
- ½ tsp Dijon mustard
- 2 tbsp olive oil
- ½ x 30g pack flat leaf parsley, leaves picked
For the potatoes
- 350g unpeeled potatoes, cut into 2cm chunks
- ½ tbsp harissa paste
- 1 tbsp olive oil
Step by step
Get ahead
Prep the poussin and rub with the spiced oil up to 24 hrs ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. To spatchcock the poussin, turn it over and cut out the spine using kitchen scissors or a sharp knife. Flip it back over, press it flat, then place on a baking tray.
- Combine the cumin, coriander, oregano, lemon zest, thyme leaves and 1 tablespoon of olive oil with some seasoning, then rub this all over the poussin. Roast for 10 minutes initially.
- Meanwhile, add the potatoes to a pan of salted boiling water and simmer for just 6 minutes. Drain well, return to the pan and toss with the harissa paste and 1 tablespoon of olive oil. Remove the poussin from the oven and add the spicy potatoes to the tray. Roast for a further 20 minutes until the poussin is golden and cooked through (the juices need to run clear when the thigh is pierced), and the potatoes are tender and crispy at the edges.
- For the lemon and caper sauce, place all the ingredients in a mini food processor with the juice of the zested ½ lemon plus some seasoning; blitz until you have a fairly smooth sauce.
- To serve, cut the poussin in half and serve with the potatoes, the lemon and caper sauce and a crisp green salad.
