Recipes
Date posted: 12/07/2017
Ingredients
| Farmstead Fresh Poussin Oven Ready 400-500g (17315) | 1 each |
| Chilli Oil (70436) | 10ml |
| Dukka spice (84344) | 30g |
| Everyday Favourites Table Salt (03481) | 40g |
| Everyday Favourites Ground Black Pepper (70279) | 40g |
| Polar Bread Arctic Half Moon Flatbread (74630) | 1/2 circle |
| Love Fresh Moroccan Couscous Salad (20673) | 100g |
| Tzatziki (13026) | 40g |
| Houmous (13024) | 40g |
| Pomegranate seeds | 15g |
| Coriander (75256) | 5g |
| Cucumber |
Method
- 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
- Place in a hot oven at 185°C for 30 minutes until fully cooked
- Once the poussin is cooked remove it from the oven and allow it to rest
- 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
- Top the bread with the giant couscous and spread out to cover the bread
- Place the cooked poussin onto the couscous and then drizzle the tzatziki and houmous around the poussin and board
- Scatter the pomegranate seeds and coriander around the plate
- Finish with the julienne of cucumber and drizzle with the roasting juices from the roasting tray
- Serve at once