Lebanese-style spatchcock poussin

Method Print recipe

1. Using a sharp heavy bladed knife to cut the poussin down the back and open the bird up. Squash the flat breast skin up and place onto a non-stick baking tray. Drizzle with chilli oil, sprinkle with Dukkah spice and season well all over
2. Place in a hot oven at 185°C for 30 minutes until fully cooked
3. Once the poussin is cooked remove it from the oven and allow it to rest
4. To plate; place the flatbread into the oven for 3 minutes, then remove the bread and slice in half placing the halves onto the center of wood serving board
5. Top the bread with the giant couscous and spread out to cover the bread
6. Place the cooked poussin onto the couscous and then drizzle the tzatziki and houmous around the poussin and board
7. Scatter the pomegranate seeds and coriander around the plate
8. Finish with the julienne of cucumber and drizzle with the roasting juices from the roasting tray
9. Serve at once

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