Red Thai Spatchcock Poussin

Charmaine Lu -

  • 2 tsp Thai 7 Spice powder
  • 1 tbsp toasted sesame oil
  • 1 tbsp runny honey
  • 1 tsp ginger paste
  • ½ lime
  • 450g poussin, spatchcocked
  • Preheat the oven to 190C. Mix the Thai spices, oil, honey, ginger, salt, pepper and a good squeeze of lime juice, and rub all over the poussin.
  • Place the bird in a roasting dish and cook for 45 mins, or according to pack instructions. Check it’s cooked through by skewering and checking the juices run clear, then leave to rest for 5 mins. Serve with jasmine rice or steamed broccoli and mashed potato.
45 mins
2 serving