Grilled Baby Chickens with Chilli
In this recipe the baby chickens, or poussins, are 'spatchcocked' - split and flattened before grilling. The birds are then cooked Cajun-style, using chilli powder and peppers to make a spicy stuffing.
Ingredients
- 4 baby chickens or poussins
- Lemon wedges for garnish
for the stuffing
- 2 red peppers
- 2 small onions
- 3 cloves garlic
- 2 teaspoons chilli powder or to taste
- 3 tablespoons virgin olive oil
- Salt
Instructions
- Cut down each side of the bird's backbone to remove it. Lay the birds breast down on a board and press on the breastbone to flatten them. Using your fingers, carefully loosen the skin from the flesh right across the breast, and a little way down the thighs, taking care not to tear it, ready for the stuffing.
- Halve, de-seed and roughly chop the peppers. Peel and roughly chop the onions, and crush the garlic. Put all stuffing ingredients except oil into a liquidiser and puree. Keeping the liquidiser running, gradually pour in oil until blended. Season with salt.
- Spoon a quarter of stuffing between the flesh and skin of each bird, smoothing evenly. Refrigerate for between 4 and 24 hours. Grill the birds under low heat for 30 minutes. Garnish and serve.
Calories: 388 kcal
Carbohydrates: 10 g
Protein: 23 g
Fat: 28g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 102 mg
Potassium: 453 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 2323 IU
Vitamin C: 83 mg
Calcium: 37 mg
Iron: 2 mg