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Description
I much prefer cooking poussins (which are small, tender chickens) either on the barbecue or in a griddle pan, as opposed to cooking them under the grill – it gives them a greater flavour. For this dish, I’ve spatchcocked the poussins – that is cut them in half – and blanched them for 5 minutes. I then seasoned them with a paste made from a Knorr Chicken Stock Cube and griddled them with some sliced aubergine. Different but simple.
Ingredients
US|METRIC
4 SERVINGS
- 2 poussins (depending on weight 350–500g per person or 700g for 2, spatchcocked, ask the butcher to do this for you if you can’t)
- 1 lemon
- 1 Knorr Chicken Stock Cube
- 2 Tbsp. olive oil
- 1 tsp. thyme (chopped)
- 1 aubergine (cut into 4 thick slices lengthways)
- 1 sprig fresh thyme
- fresh mint
- fresh coriander
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Directions
- First, bring a large pan of water to the boil. Add in one of the spatchcocked poussins and blanch it in the boiling water for 5 minutes; remove and drain in a colander.
- Repeat the process with the remaining poussin. This blanching process helps you cook the poussins through properly.
- Set two heavy griddle pans to pre-heat. Remember you want these to be nice and hot before you add the poussins.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium390mg16% |
| Potassium820mg23% |
| Protein46g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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