How to make spatchcocked poussin with chilli jam Archive

Name: How to make spatchcocked poussin with chilli jam Archive
Ingredients: 1 x 450g/1lb oven-ready poussin, whole or ready-spatchcocked (available in some supermarkets, or your butcher can prepare for you); 5-6 green cardamom pods; 1 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp ground turmeric; 5cm/2in piece fresh root ginger; 2 garlic cloves; 4-5 tbsp olive oil, plus extra for drizzling on the griddle pan; salt and freshly ground black pepper; 750g/1lb 10oz cherry tomatoes, cut in half; 150ml/5fl oz white wine vinegar; 150ml/5fl oz water; 375g/13oz caster sugar; 3 garlic cloves, chopped; 1 tsp dried chilli flakes; 1 tsp mustard seeds; naan bread; limes, juice only

beebrecipes.co.uk

If you want to serve the chilli jam with the marinated poussin, it is best to make it the day before, as it takes an hour to cook. It will keep well, covered, in the fridge for several days.

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Ingredients

1 x 450g/1lb oven-ready poussin, whole or ready-spatchcocked (available in some supermarkets, or your butcher can prepare for you)
5-6 green cardamom pods
1 tsp coriander seeds
2 tsp cumin seeds
1 tsp ground turmeric
5cm/2in piece fresh root ginger
2 garlic cloves
4-5 tbsp olive oil, plus extra for drizzling on the griddle pan
salt and freshly ground black pepper
750g/1lb 10oz cherry tomatoes, cut in half
150ml/5fl oz white wine vinegar
150ml/5fl oz water
375g/13oz caster sugar
3 garlic cloves, chopped
1 tsp dried chilli flakes
1 tsp mustard seeds
naan bread
limes, juice only