Tanoreen spiced poussins

SERVES 6

6 poussins, butterflied and flattened (you can ask your butcher to do this)

6 plum tomatoes, chopped 2tbsp chopped garlic 3 shallots, chopped

Leaves from 2 sprigs

rosemary

1 fresh sage leaf

15g chopped fresh coriander 3tbsp shop-bought pesto 120ml olive oil

120ml fresh lemon juice 240ml white wine (optional) 1tbsp freshly ground black

pepper

1½tsp ground cumin

1tbsp ground allspice

½tsp ground coriander

¼tsp freshly grated nutmeg ½tsp ground cardamom

½tsp ground ginger 5 food-grade rosebuds

(optional)

1 hot or poblano chilli,

chopped

1½tbsp sea salt

Vegetable oil, for brushing Green salad, fattoush or grilled vegetables, for serving

1 Place the poussins in a large bowl or baking dish. Combine the remaining ingredients in a blender and blend until smooth. Pour half of the marinade over the poussins, using your hands to make sure it coats the birds completely, including under the skin.

2 Cover and refrigerate for at least 2hr or, ideally, overnight. Chill the remaining marinade in the fridge in a separate container. Preheat the oven to 200°C/180°C fan/gas mark 6. Remove the poussins from the marinade and wipe away any excess. Place in a roasting pan, cover with foil and roast for 35-40min, until the birds are close to, but not completely cooked through.

3 Place the birds in a large bowl or platter and cover with the reserved marinade. At this point, you can finish cooking them or keep them in the fridge until you’re ready to serve (they will keep for up to 3 days).

4 Brush a grill or griddle pan with vegetable oil. Grill the poussins over a low to medium heat (the slower you can cook them, the better). Grill for 15min, or until the juices run clear when you cut into the breast, or a meat thermometer inserted into the breast registers 74˚C.

5 Serve with a green salad, fattoush (a chopped salad of tomatoes, cucumber, onion, lettuce and toasted pitta bread) or grilled vegetables.