I do love the word ‘spatchcock’. Oh come on. Aside from the juvenile pleasure, the giggles and unnecessary emphasis, it’s just such a satisfying word to say. Go on, say it. Say it out loud like you mean it.
It’s also, handily, a very useful and easy way of prepping a bird in order to ensure even cooking, particularly on the BBQ. I’m sure you already know this, but I had to say something useful and serious, otherwise this is just a post about a word that sounds funny. Here’s a vid if you’re not familiar with how to do it.
I made these three times before I was happy with the marinade. The first time – too orangey, the second time – too meh, the third time however…well if I hadn’t nailed it the third time I would have been worried. Pomegranate molasses makes a wonderfully sticky marinade with its exotic sweet and sour flavour, there’s orange juice too and then plenty of BOOM! spicing in the form of Turkish chilli flakes and cumin. I also used dried rose petals, which have always baffled me. In the bag they just smell kinda dusty. I didn’t get it. When ground up however, they did add a nice floral (duh) flavour, which I’d originally tried to achieve with orange blossom water (didn’t work – just tasted like bubble gum).
These were fabulous served with some grilled spring onions – just oil and sling ‘em on the grill. A cucumber salad was refreshing, made with spring onions, parsley and sour cream. Oh and there was leftover dirty BBQ veg on the side.
The way to get the poussin tasting really good is to reserve half the marinade and brush it on as they are cooking. This makes sure you get plenty of that flavour on there, without it all slipping off a la marinade. Sticky, sweet, charred, spicy. Incredibly good, actually.
Pomegranate Molasses and Turkish Chilli Poussin (serves 2)
2 poussins, spatchcocked
For the marinade:
4 cloves garlic, crushed
2 teaspoons Turkish chilli flakes
1 teaspoon cumin seeds
1 teaspoon dried rose petals
2 tablespoons pomegranate molasses (use a good one)
Juice of 1/2 small orange
1 teaspoon dark brown sugar
Splash of olive oil
Salt and pepper
Bash up the cumin seeds with the rose petals until you have something resembling a powder, then mix with all the other marinade ingredients. Season generously with salt and pepper. Cover the poussin with half the marinade, reserving the rest for brushing on top during cooking.
Cook on the BBQ until, well, cooked (depends on the size of your poussin really – mine took about 20 minutes), turning and brushing regularly with the marinade.