Name: Colin Fassnidge’s poussin with Greek salad is a Mother’s Day masterpiece
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 poussins (no.5 baby chickens); Marinade; 300g Greek-style yoghurt; 3 cloves garlic, crushed; Juice and finely grated zest of 1 lemon; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper; 1 tablespoon ground cumin; 1 bunch fresh rosemary, chopped; 1 bunch fresh thyme, chopped; Sea-salt flakes and freshly ground black pepper, to season; Greek salad; 200g Greek feta, crumbled; 2–3 tablespoons olive oil; Juice and zest of 1 lemon; 2 Lebanese cucumbers, cut into wedges; 350g mixed tomatoes, roughly chopped; 1/2 cup pitted black olives and 1 tablespoon of reserved brine; 2 baby cos lettuce, cut into 4 wedges; 4 poussins (no. 5 baby chickens); 4 poussins (no. 5 baby chickens)

Colin Fassnidge is making grilled poussin, or young chickens, and although it sounds fancy, it’s surprisingly easy to make. Marinate your tiny chooks in Greek yoghurt, lemon and lots of herbs before cooking them on the barbie. You’ll love how juicy and full of flavour it turns out!

Make this for your Mother’s Day lunch feast, or use this recipe for your next dinner party.

What is Poussin?

Poussin is the French word for ‘chick’, but in terms of food, it is a smaller, younger chicken. It has a more tender, lean meat than a normal-sized chook, and is usually served whole to each person.

Ingredients

4 poussins (no.5 baby chickens)

Marinade

300g Greek-style yoghurt

3 cloves garlic, crushed

Juice and finely grated zest of 1 lemon

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 tablespoon ground cumin

1 bunch fresh rosemary, chopped

1 bunch fresh thyme, chopped

Sea-salt flakes and freshly ground black pepper, to season

Greek salad

200g Greek feta, crumbled

2–3 tablespoons olive oil

Juice and zest of 1 lemon

2 Lebanese cucumbers, cut into wedges

350g mixed tomatoes, roughly chopped

1/2 cup pitted black olives and 1 tablespoon of reserved brine

2 baby cos lettuce, cut into 4 wedges

4 poussins (no. 5 baby chickens)

Method

Step 1

Place a poussin breast-side down on a chopping board. Cut down each side of the backbone using kitchen shears and discard bone. Open out the poussin and turn breast-side up. Flatten with the heel of your hand. Repeat with remaining poussins.

Step 2

For the marinade, combine yoghurt, garlic, lemon juice and zest, spices, 1 tablespoon each of rosemary and thyme in a large bowl. Season with salt and pepper. Mix well.

Step 3

Add poussins. Mix well to coat. Marinate for 12–24 hours.

Step 4

Heat a barbecue grill on medium heat. Add poussins, skin-side down. Cook for 10 minutes on each side, until cooked through, scattering with extra fresh herbs and drizzling with olive oil. Remove from the heat and let rest for 10 minutes.

Step 5

For the Greek salad, combine the feta, oil, lemon zest and juice in a large bowl, mashing gently with a fork. Season with salt and pepper. Add the cucumber, tomato and olives and brine. Toss gently. Arrange cos wedges on a serving platter. Spoon the salad over.

Step 6

Serve poussins with salad.

poussin with greek salad small chickens on plate with salad and dressing on the side

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.