Marinate the chicken with garlic, ginger, black pepper salt, and white vinegar. Leave to marinate for about an hour then fry the chicken until golden brown and crispy on the outside. Once the ...

Method Mix all the marinade ingredients in a bowl, along with ½ tsp of salt, and 30ml of water. Rub the marinade into each ...

A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer. First cut the backbone out of each poussin.

Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8.

Stir well. Put the chicken in the sauce mixture, stir well and let the sauce coat all over the chicken pieces. Enjoy it with fries and the remaining extra poussin sauce on the side.