Poussin with Preserved Lemon: Spatchcock with Preserved Lemon
Poussin with Preserved Lemon Salata is a delicious dish made with young chickens sometimes called spatchcocks.
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Ingredients
- 1 tablespoon ras el hanout (10g/1/3oz)
- 1/4 cup extra virgin olive oil, plus extra for drizzling (60ml)
- 2 tablespoons preserved lemon brine (40ml)
- Preserved lemon flesh, reserved from making Salata
- 2 x 600g poussins (1lb 5oz each)
- 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 (about 25g/1oz)
- 2 tablespoons finely sliced chives
- 1 tablespoon finely sliced parsley leaves
- 2 teaspoons finely sliced mint leaves
- 2 tablespoons extra virgin olive oil (40ml)
- 250g natural yoghurt (9oz)
- 3 cloves garlic, crushed
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