Ingredients

Poussin

• 3 Poussin

Cucumber Raita

• 1/2 large cucumber, washed and grated
• 5 tablespoons yoghurt
• 2 tablespoon chopped mint
• 1 pinch of chilli powder
• Juice from ¼ lemon
• 1 teaspoon honey
• Salt

Marinade

• 6 tablespoons natural yoghurt
• 1 large red chilli finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1½ teaspoons Paprika (preferably smoked)
• Juice of 1 lemon
• 2 cloves of garlic, crushed
• 3 cm ginger, peeled and chopped
• 1 tablespoon coriander finely chopped
• 1 teaspoon honey
• Salt and freshly ground pepper

Method

tandoori marinade:

1. Place all the ingredients in a bowl large enough to hold the poussin, and mix it together well.

Poussins:

1. Remove the backbone of the poussins by using a pair of kitchen scissors or poultry cutters.
2. Turn the poussin over onto its breast and the back is facing upwards, holding the poussin cut along either side of the back and remove it, be careful not to cut the leg meat.

Cucumber Raita:

1. Grate the unpeeled cucumber on the coarsely and drain on absorbent paper.
2. Mix with the remaining ingredients and season.

Preheat a grill to its highest temperature, or prepare a BBQ so that is very moderately hot.

1. Place the poussin with the marinade into a roasting tin and season with salt & pepper.
2. Place the poussin on the BBQ breast side down for 7-10 minutes and turn over and cook on the flesh side for a further 7-10 minutes. The poussin is cooked when pierced with a fork its juices run clear or Grill for 15-20 minutes, turning halfway through the cooking time.

To serve: Place the pilau rice in the center of each plate (hot or cold). Place the poussin on a chopping board breast side down and slice the poussin in half in between the two breast, repeat this with the rest of the poussins. Place half a poussin on the pilau rice in the center of each plate. Around the edge of each plate pour a small about raita on each plate. Garnish with coriander leaves. Serve with mango chutney.