The barbecue is ideal for this recipe as the smoky aromas from the wood or charcoal really add to the flavour. If that's not convenient, no problem, the oven and grill work fine.

Serves 2
Preparation and marinade: 1 hour 10 minutes
Cooking time: 25 minutes

Ingredients:

  • 1tsp turmeric
  • 2 cloves garlic, crushed
  • 2cm ginger
  • 2-4 red chillies depending on your tolerance
  • 1 tsp ground cumin
  • 1 tsp coriander seeds, roughly ground
  • Pepper
  • Salt
  • Paprika, smoked and normal
  • 1 tsp ginger powder
  • 1 tbsp thyme leaves
  • 2 tsp chilli powder
  • 2 tbsp olive oil
  • 2 poussins
    •

Method:

Blend and crush the spice rub ingredients in a pestle and mortar (or if you prefer in a spice grinder) and mix in the olive oil. Transfer to a large stainless steel or glass bowl.

Open the poussins by cutting along either side of the backbone and snipping it off at the neck end. Put them in the bowl with the spice rub and massage the mix into both the birds, making sure every bit of flesh and skin is well covered.
Cover with cling-film, refrigerate and leave in the bowl for one hour minimum (overnight is ideal).

Preaheat your oven to its maximum temperature and when ready, put the poussins in a shallow roasting tin and cook for about 15 minutes. Turn the grill onto high and make sure the birds are skin-side up. Grill until crispy and starting to char. Serve immediately with a green salad or cous cous.