Poussin with Preserved Lemon: Spatchcock with Preserved Lemon

Ingredients

• 1 tablespoon ras el hanout
• ¼ cup extra virgin olive oil, plus extra for drizzling
• 2 tablespoons preserved lemon brine
• Preserved lemon flesh, reserved from making Salata
• 2 x 600g poussins
• Steamed rice, for serving
• 1 preserved lemon, rinsed, rind only finely diced
• 12 green olives, pitted and finely sliced
• 1 red shallot, very finely diced
• 2 tablespoons slivered almonds
• 2 tablespoons finely sliced chives
• 1 tablespoon finely sliced parsley leaves
• 2 teaspoons finely sliced mint leaves
• 2 tablespoons extra virgin olive oil
• 250g sheep’s milk yoghurt
• 3 cloves garlic, crushed