Spatchcock poussin with gremolata
A stylish barbecue dish for when you fancy something smarter than a sausage sarnie
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 50 minutes, plus marinating
- Mix together the rosemary, fennel seeds, 3 tbsp olive oil, half the garlic, the lemon juice and half the zest. Season. Put the poussins in a large shallow glass dish or zip plastic bags and pour the marinade over. Marinate for at least 1 hour or preferably overnight in the fridge.
- Heat the barbecue. Pat the poussins dry, drizzle with oil and season again. Put skin-side down on the barbecue. Wrap up 2 bricks in foil or use a heavy iron frying pan and weigh the poussins down for 15 minutes. Turn over and grill for 10 minutes with the bricks on the other side.
- Meanwhile, make the gremolata by mixing the remaining lemon zest, garlic clove and the parsley. Sprinkle it over the chicken and serve with a green salad.
291 kcalories, protein 25.2g, carbohydrate 0.4g, fat 21 g, saturated fat 5.4g, fibre 0.2g, salt 0.23 g
Recipe from olive magazine, August 2007.
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Ingredients
- 1 tbsp chopped rosemary
- 1 tsp fennel seeds
- olive oil
- 2 garlic , finely chopped
- 2 lemons , zested and juiced
- 3 poussin , spatchcocked
- a large bunch parsley , chopped
- salad leaves to serve
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2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 50 minutes, plus marinating
Ingredients
- 1 tbsp chopped rosemary
- 1 tsp fennel seeds
- olive oil
- 2 garlic , finely chopped
- 2 lemons , zested and juiced
- 3 poussin , spatchcocked
- a large bunch parsley , chopped
- salad leaves to serve
291 kcalories, protein 25.2g, carbohydrate 0.4g, fat 21 g, saturated fat 5.4g, fibre 0.2g, salt 0.23 g
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25 June 2010
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22 July 2010
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