Jerk poussins

Jerk Poussins

Serves 4

  • 4 higher-welfare poussins

  • 1½ sticks cinnamon

  • 2 teaspoons allspice

  • 1 teaspoon ground nutmeg

  • 1 teaspoon cayenne pepper

  • 1 handful fresh thyme, leaves picked

  • zest and juice of 4 limes

  • olive oil

  • 10 tablespoons fat-free natural yoghurt

  • 1 handful fresh mint, finely chopped, baby leaves reserved

  • 1 red chilli, deseeded and finely sliced

First of all you need to spatchcock the poussins. It's best to ask your butcher to do this, but you can do it yourself if you need to. Basically you're removing a bit of carcass and flattening out the birds, almost like open books, so that they all touch the barbecue at the same time and cook evenly and more quickly. Take your largest chopping knife and position it right inside each bird next to its backbone – the blade should be over the middle of the parson's nose - I tend to use a rolling pin to then thump the back of the knife until it cuts all the way through the bird. Open out the bird on to a board, then press down on the breasts until you hear the breastbone crack.



With a sharp knife, slash the meat all over the thighs and legs to help them cook quicker and take on more flavour.



In a pestle and mortar, bash up your cinnamon sticks then add your spices, thyme leaves and the zest and the juice of 3 of your limes. Add a small lug of olive oil to get the flavour going and add 1 pinch of sea salt for each bird. Mix well. Rub this marinade onto your poussins. Pop them in sandwich bags and put them in the fridge to marinate for at least 1 hour. You can leave them in there overnight if you want to.



Remove your birds from the fridge 1 hour before cooking, but keep them out of the sun. When ready to cook, drop the poussins onto the hottest part of your barbie. Give them a couple of minutes on each side and make sure you move them any time that flames come up - you want them to be golden, not black! Once you've got a nice colour, move them to the cooler part of your barbie to finish cooking – they'll need about 20 minutes. You can tell they're cooked through when you can easily pull the thigh meat away from the bone.



Stir the juice and zest of your remaining lime and the finely chopped mint through the yoghurt. Serve the poussins with a good dollop of minty yoghurt, sprinkled with the chilli and baby mint leaves. Delicious.

Nutritional Information

Jerk poussins

Barbecued in a spicy homemade marinade

More Mains recipes >
0 foodies cooked this
These birds may be small, but they're packed with amazing jerk flavour! Just what the bbq ordered
Serves 4
55m (plus marinating time)
Not too tricky
Method

For this recipe I've used poussins, which are a real joy. They're really good fun to eat, as each person gets one bird – a ready-made portion! The meat is also lovely and sweet.

First of all you need to spatchcock the poussins. It's best to ask your butcher to do this, but you can do it yourself if you need to. Basically you're removing a bit of carcass and flattening out the birds, almost like open books, so that they all touch the barbecue at the same time and cook evenly and more quickly. Take your largest chopping knife and position it right inside each bird next to its backbone – the blade should be over the middle of the parson's nose - I tend to use a rolling pin to then thump the back of the knife until it cuts all the way through the bird. Open out the bird on to a board, then press down on the breasts until you hear the breastbone crack.

With a sharp knife, slash the meat all over the thighs and legs to help them cook quicker and take on more flavour.

In a pestle and mortar, bash up your cinnamon sticks then add your spices, thyme leaves and the zest and the juice of 3 of your limes. Add a small lug of olive oil to get the flavour going and add 1 pinch of sea salt for each bird. Mix well. Rub this marinade onto your poussins. Pop them in sandwich bags and put them in the fridge to marinate for at least 1 hour. You can leave them in there overnight if you want to.

Remove your birds from the fridge 1 hour before cooking, but keep them out of the sun. When ready to cook, drop the poussins onto the hottest part of your barbie. Give them a couple of minutes on each side and make sure you move them any time that flames come up - you want them to be golden, not black! Once you've got a nice colour, move them to the cooler part of your barbie to finish cooking – they'll need about 20 minutes. You can tell they're cooked through when you can easily pull the thigh meat away from the bone.

Stir the juice and zest of your remaining lime and the finely chopped mint through the yoghurt. Serve the poussins with a good dollop of minty yoghurt, sprinkled with the chilli and baby mint leaves. Delicious.

Nutritional Information Amount per serving:
  • Calories 612 31%
  • Carbs 6.2g 3%
  • Sugar 4.9g 5%
  • Fat 41.4g 59%
  • Saturates 10.8g 54%
  • Protein 53.3g 118%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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