Broiled Poussins With Lemon, Marjoram, Flatbread, And Garlicky Yogurt Recipe

Name: Broiled Poussins With Lemon, Marjoram, Flatbread, And Garlicky Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poussins, butterflied with backbone removed and flattened; 1 tablespoon coarse sea salt; juice of 1 lemon; small bunch of marjoram, leaves only chopped; 1 fresh red chile, finely sliced; 1/4 cup extra virgin olive oil; Yogurt Dressing; 1 1/4 cup thick strained plain yogurt; 2 cloves garlic, peeled and crushed; pinch of sea salt; 3 tablespoons extra virgin olive oil; To Serve; 4 Arab-style flat breads or pita breads; about 12 cherry tomatoes, halved; large handful of wild arugula; few marjoram leaves roughly torn

Servings: persons

4 poussins, butterflied with backbone removed and flattened
1 tablespoon coarse sea salt
juice of 1 lemon
small bunch of marjoram, leaves only chopped
1 fresh red chile, finely sliced
1/4 cup extra virgin olive oil
Yogurt Dressing
1 1/4 cup thick strained plain yogurt
2 cloves garlic, peeled and crushed
pinch of sea salt
3 tablespoons extra virgin olive oil
To Serve
4 Arab-style flat breads or pita breads
about 12 cherry tomatoes, halved
large handful of wild arugula
few marjoram leaves roughly torn

1
A day ahead, lay the butterflied poussins on a board and sprinkle evenly all over with the coarse salt. Cover with a clean cloth and place in the refrigerator.
2
The next day, an hour or so before you are ready to cook, take the poussins out of the refrigerator and let them return to room temperature. Brush off any excess salt and do not reseason. Sprinkle with the lemon juice. Stir the marjoram and chile into the olive oil, then rub this mixture all over the birds and set aside.
3
To make the yogurt dressing, put the yogurt into a bowl and add the garlic, salt, and olive oil. Stir well, then taste and adjust the seasoning if necessary.
4
When ready to cook, heat up your broiler or grill. When it is really hot, lay the poussins, skin side down, on the rack and cook for 6 to 8 minutes. Then turn and cook for another 8 minutes on the other side. The skin should be golden and blistered in some places, the flesh underneath meltingly tender. a minute or two before the poussins will be ready, add the flat breads to the broiler to warm through, turning once.
5
Arrange the poussins on warm plates, with the warm breads, tomatoes and arugula.
6
Spoon over the yogurt dressing and scatter over a little marjoram to serve.

996

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 poussins, butterflied with backbone removed and flattened, 1 tablespoon coarse sea salt, juice of 1 lemon, small bunch of marjoram, leaves only chopped, and more.

Yes, Broiled Poussins With Lemon, Marjoram, Flatbread, And Garlicky Yogurt falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Broiled Poussins With Lemon, Marjoram, Flatbread, And Garlicky Yogurt

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