Chargrilled poussin with a tangy vinaigrette and a zesty tomato sauce, creates a delicious and balanced meal.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt Tebbutt
From Saturday Kitchen
This dish offers a good balance of lean protein and vegetables, with a moderate amount of healthy fats from olive oil. (Nutri-score)
Equipment
- Charcoal grill or grill pan
- Roasting tin
- Mixing bowls
- Serving plate
Ingredients
For the poussin
- Spatchcock poussin – 1
- Freshly ground black pepper
For the vinaigrette lettuce
- Olive oil – 3 tbsp
- Sherry vinegar – 1 tbsp
- Fresh flatleaf parsley – 1 tsp, finely chopped
- Parma ham – 2 slices, shredded
- Little Gem lettuces – 2, cut into quarters
- Freshly ground black pepper
For the spiced tomato sauce
- Tomato ketchup – 100ml/3½fl oz
- Vegetable oil – 50ml/2fl oz
- Garlic cloves – 2, crushed
- Sherry vinegar – 2 tbsp
- Tabasco – few drops
- Worcestershire sauce – 1 tbsp
- Shallots – 2, peeled and finely chopped
- Fresh chives – 1 tbsp, chopped
- Fresh tarragon – 1 tbsp, chopped
Method
Prepare the Poussin
- Season the spatchcock poussin with freshly ground black pepper.
- Chargrill the poussin on both sides until well coloured.
- Transfer to a roasting tin and cook in a hot oven for 15-20 minutes.
- Check for doneness by piercing the thickest part of the leg; juices should run clear with no pink.
- Let the poussin rest after cooking.
Make the Vinaigrette Lettuce
- In a small bowl, mix olive oil, sherry vinegar, and chopped parsley.
- Stir in the shredded Parma ham.
- Season the Little Gem lettuce quarters and chargrill for 3-4 minutes until wilted.
- Transfer grilled lettuce to a plate and spoon over the warm vinaigrette.
Prepare the Spiced Tomato Sauce
- In a medium bowl, combine tomato ketchup, vegetable oil, crushed garlic, sherry vinegar, Tabasco, and Worcestershire sauce.
- Just before serving, stir in finely chopped shallots, chives, and tarragon.
Serve the Dish
- Spoon the spiced tomato sauce onto a serving plate.
- Add the vinaigrette lettuce.
- Joint the rested poussin and arrange on the plate.
Nutri-score Health Check
This spatchcock poussin dish scores a Nutri-Score of B, indicating a well-balanced meal. The lean protein from the poussin provides essential nutrients without excessive saturated fats. The vinaigrette lettuce adds fiber and vitamins, while the olive oil contributes healthy monounsaturated fats. However, the tomato sauce, containing ketchup and added sugars, slightly lowers the overall score. To improve the nutritional profile, consider reducing the amount of ketchup or substituting with fresh tomatoes. Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- What is a spatchcock poussin? A spatchcock poussin is a young chicken that has been butterflied by removing the backbone, allowing it to cook more evenly and quickly.
- Can I use a regular chicken instead of poussin? Yes, but you’ll need to adjust cooking times as a regular chicken is larger and will take longer to cook.
- How do I know when the poussin is fully cooked? The juices should run clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
- Can I make the spiced tomato sauce ahead of time? Yes, you can prepare the sauce in advance, but add the fresh herbs just before serving for the best flavor.
- What can I substitute for sherry vinegar? You can use red wine vinegar or apple cider vinegar as alternatives.
- Is this recipe gluten-free? Check your Worcestershire sauce to ensure it’s gluten-free. All other ingredients are typically gluten-free.
- Can I grill the poussin on a barbecue? Absolutely! Grilling on a barbecue will add a delicious smoky flavor to the dish.
- What side dishes pair well with this recipe? Roasted vegetables or a light grain salad would complement this dish nicely.
