Perfect recipe for on the the barbecue, but equally good as a winter warmer
Preheat an oven to 190*
Place a dry roasting tray inside
Remove any excess fat and skin from the neck and vent.
Take out the spine, either with a large sharp knife or a sturdy pair of kitchen scissors by cutting on either side, the length of the back bone. Flatten out the bird with your hand.
Peel and grate the garlic, zest the lemon and mix in a large bowl with the cumin, smoked salt, pepper, piment d' espelette, dried chilli flakes and olive oil.
Mix well, then mix the marinade through the prepared Poussin.
Marinate in the fridge for 20 minutes.
Preheat a chargrill pan to high temperature.
Place the Poussin skin side down until the skin is caramelised, about 3 minutes. Turn the Poussin 90* and allow to cook for another 2 minutes then over for another 2 minutes on the inside.
Remove from the chargrill and place spaced on the preheated roasting tray for approximately 20 minutes or until the juices run clear from the inside of the thigh.
Remove from the oven and allow to rest, squeezing the lemon juice over the top.
Peel and finely dice the onion.
Wash well and drain the rice and tinned chickpeas.
Heat to a low heat a large thick based pan and add the olive oil and the diced onion with the remaining salt.
Cook the onion while stirring over a low heat, adding the fennel and cumin seeds until the onion has become translucent.
Add the red lentils and stir well for 2 minutes, add the paprika and drained rice, then the cold measured water.
Bring to the boil, when boiling cover with a lid and reduce the temperature to a simmer for 10 minutes without stirring.
Leave covered off the heat for a further 10 minutes, then fluff with a slotted spoon, mixing through the drained chickpeas.
Pick the parsley and mint leaves then coarsely slice.
Slice the coriander from the stalk end first, finely until reaching the leaves, then lengthening the slice to give coarsely chopped leaves.
Mix half of the herbs through the yoghurt.
Place a heap of the spiced rice in a bowl.
Cut the chicken in half lengthwise and arrange beside the rice.
Finish with a dollop of the herb yoghurt, pan juices and the remaining herbs sprinkled over the dish.
«Marinating with acidic igredients will break down the proteins in the meat, try adding after cooking instead. Chicken will take on flavours from marinades easily, but for best results leave for 2-3 hours or overnight in the fridge»