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

1. 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. 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. 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. 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. 5

   Arrange the poussins on warm plates, with the warm breads, tomatoes and arugula.

6. 6

   Spoon over the yogurt dressing and scatter over a little marjoram to serve.

* Per serving · 4 servings · Values may vary.