Spatchcock cardamom poussin with lentils and harissa

Spatchcock cardamom poussin with lentils and harissa

  • serves 2
  • Easy

You'll find this aromatic poussin dish on the menu at Glasgow's Gloriosa. Try chef Rosie Healey's warming, wholesome recipe for a dinner party main

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Ingredients

  • poussin 1, see cook’s notes
  • cardamom 18 pods
  • cumin seeds 2 tsp
  • thyme leaves picked to make 2 tsp
  • garlic 3 cloves
  • olive oil 2 tbsp
  • lemon 1, juiced

HARISSA

  • whole dried mild chillies 50g
  • red chilli 1, roughly chopped
  • garlic 1 clove
  • roasted red pepper from a jar 1
  • olive oil 3 tbsp
  • cumin seeds 1 tsp, toasted and crushed
  • red wine vinegar
  • lemon ½, juiced

LENTILS

  • olive oil 1 tbsp
  • onion ½, finely chopped
  • celery 1 stick, finely diced
  • fennel ½ bulb, finely diced
  • garlic 2 cloves, crushed
  • thyme leaves picked to make 1 tsp
  • rosemary finely chopped to make 1 tsp
  • Puy lentils 125g
  • red wine vinegar 1 tbsp

Method

  • Step 1

    For the harissa, tip the dried chillies into a bowl and pour over enough just-boiled water to cover. Leave to soak for 15 minutes.

  • Step 2

    Spatchcock the poussin by removing the backbone with kitchen scissors or a very sharp knife. Turn the poussin so it’s breastside down on a chopping board, and cut up one side of the backbone and then cut the other side to remove the backbone. Turn breast-side up and press down, flattening it with your hands. Use a knife or scissors to cut along the centre of the breasts in one quick motion, cutting it into two pieces.

  • Step 3

    Use a pestle and mortar to bash the cardamom pods. Remove the seeds, discarding the pods, then add the cumin and crush, followed by the thyme and garlic. Crush into a paste, then stir in the olive oil, lemon juice and some salt. Rub this mix all over the poussin and chill in the fridge for at least eight hours, but preferably overnight.

  • Step 4

    For the lentils, heat the olive oil in a pan and add the onion, celery, fennel and garlic, and cook gently for 15 minutes or until soft and translucent, adding a little water if it sticks. Add the thyme and rosemary, and cook for a further 2-3 minutes. Add the lentils and some seasoning, and cover with water. Bring to a simmer and cook on a low heat for 15 minutes or until the lentils are soft but still with a little bite, adding more water if it looks dry.

  • Step 5

    Drain the soaked chillies and whizz to a thick paste in a blender or food processor with the fresh chilli, garlic, red pepper and olive oil. Add the cumin, a dash of red wine vinegar, lemon juice and some seasoning, and whizz again.

  • Step 6

    Heat the oven to 200C/fan 180C/gas 6. Heat an ovenproof frying pan with a splash of olive oil and brown the poussin halves, breast-side down, for 5 minutes or until golden. Flip them over then put the pan into the oven for 20 minutes. Remove and leave to rest, covered, for 10 minutes.

  • Step 7

    Reheat the lentils, adding the red wine vinegar and divide between two plates. Top with the poussin and finish with a spoon of the harissa.

*This recipe is gluten free according to industry standards


Cook's notes

  • A poussin is a young chicken that weighs a lot less than a regular chicken so is perfect for feeding just two people. You can find them in larger supermarkets and butchers.

Have you tried our poussin with preserved lemon recipe?

Poussin Recipe with Preserved Lemons and Tabbouleh

Nutritional Information

  • Kcals 942
  • Fat 58.3g
  • Saturates 10.8g
  • Carbs 47.2g
  • Sugars 9.7g
  • Fibre 20g
  • Protein 47.3g
  • Salt 1g
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